shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minGlassbench Sherry Mustard
Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Shallot — 2 1/2 Tbsp finely chopped shallot (25 g)
- Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
- Dijon Mustard — 1 tsp Dijon (5 ml)
- Salt — 1/4 tsp kosher salt (1.5 g)
- Pepper — 1/4 tsp black pepper (0.5 g)
- Olive Oil — 1/4 cup EVOO (60 ml)
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Olive Oil.
- Add finishing notes: Shallot, 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.
1 kitchen · 0 stars · 1 national award
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First run is small.
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Provenance
Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.
Originally published as Sherry Mustard 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 Gregory Gourdet / Food & Wine (published as “Sherry Mustard Vinaigrette”). Full citation lives in Provenance.