shake · vinaigrette
★ STARRED KITCHENPrep 5 minUmberyard Raspberry
Independent adaptation of a publicly published Graham Campbell recipe. Not affiliated with, sponsored by, or endorsed by Graham Campbell.
From a starred kitchen.
Ratio
Ingredients
- Strawberry — 1 punnet raspberries (125 g)
- Raspberry Vinegar — 50 ml raspberry vinegar
- Dijon Mustard — ½ tsp Dijon (2.5 ml)
- Olive Oil — 200 ml olive oil
- Salt — flaky sea salt (2 g)
- Pepper — pepper (1 g)
Method
- Pour to the lines in order (bottom → top): Raspberry Vinegar, Dijon Mustard, Olive Oil.
- Add finishing notes: Strawberry, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
4 kitchens · 4 stars · 2 national awards
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- The ClassicNATIONAL AWARD WINNER
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First run is small.
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Provenance
Graham Campbell. Scottish. Cited awards include: Michelin 1* (Ballachulish House, historical).
Originally published as Raspberry Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Graham Campbell / Great British Chefs (published as “Raspberry Vinaigrette”). Full citation lives in Provenance.