PANTRYFLEX

On the jar: Cinderhall De Rancio

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Cinderhall de Rancio

Independent adaptation of a publicly published Grégory Marchand recipe. Not affiliated with, sponsored by, or endorsed by Grégory Marchand.

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 29 ml, Rancio Vinegar 50 ml, Vegetable Oil 200 ml, Lemon Juice 15 ml
Dijon Mustard 29 mlRancio Vinegar 50 mlVegetable Oil 200 mlLemon Juice 15 ml

Ingredients

  • Dijon Mustard — 30 g de moutarde de dijon
  • Rancio Vinegar — 50 ml de vinaigre de rancio
  • Vegetable Oil — 200 ml d’huile végétale
  • Lemon Juice — le jus de 1/2 citron (15 ml)
  • Salt — sel (2 g)
  • Pepper — poivre (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Rancio Vinegar, Vegetable Oil, Lemon Juice.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Originally published as Vinaigrette de Rancio.

Adapted from a Grégory Marchand recipe (Grégory Marchand / Académie du Goût (Frenchie book)).

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FAQ

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 Grégory Marchand / Académie du Goût (Frenchie book) (published as “Vinaigrette de Rancio”). Full citation lives in Provenance.

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