PANTRYFLEX

On the jar: Cinderpoint Balsamico-

simmer · vinaigrette

★ STARRED KITCHENPrep 5 minCook 15 min

Cinderpoint Balsamico

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

From a starred kitchen.

Ratio

Ratio by volume: Red Port 333 ml, Madeira 333 ml, Noilly Prat 50 ml, Balsamic 260 ml, Aged Balsamic 125 ml, Truffle Jus 190 ml, Dijon Mustard 12 ml, Corn Oil 580 ml, Olive Oil 660 ml
Red Port 333 mlMadeira 333 mlNoilly Prat 50 mlBalsamic 260 mlAged Balsamic 125 mlTruffle Jus 190 ml

Ingredients

  • Red Port — 333 ml roter Portwein (reduce with Madeira to 270 ml)
  • Madeira — 333 ml Madeira
  • Noilly Prat — 50 ml Noilly Prat
  • Balsamic — 260 ml junger Aceto Balsamico
  • Aged Balsamic — 125 ml alter Aceto Balsamico
  • Salt — 30 g Salz
  • Truffle Jus — 190 ml Trüffeljus
  • Dijon Mustard — 13 g Senf (~1 EL)
  • Corn Oil — 580 ml Maiskeimöl
  • Olive Oil — 660 ml Olivenöl
  • Sugar — Zucker (10 g)

Method

  1. Pour to the lines in order (bottom → top): Red Port, Madeira, Noilly Prat, Balsamic, Aged Balsamic, Truffle Jus, Dijon Mustard, Corn Oil, Olive Oil.
  2. Add: Salt, Sugar.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Hans Haas works in Austrian-German classical / product-driven at Tantris; credentials include Michelin 2* (Tantris, Munich; chef 1991–2020).

Originally published as Balsamico-Dressing.

Adapted from a Hans Haas recipe (Hans Haas / Tantris recipe bank (2.5 L)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Hans Haas / Tantris recipe bank (2.5 L) (published as “Balsamico-Dressing”). Full citation lives in Provenance.

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