PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Hausdressing

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

DRESSING · GREEN SALADS

In the published recipe, this is the dressing for 2.5 L.

Hans Haas' Tantris house dressing for green salads.

On the jar

HAUSDRESSING

Method
shake
Yield
about 10½ cups
Ingredients
20

Stove sauce. Cook from the recipe

Ratio

Ratio by volume: Madeira 125 ml, Cognac 30 ml, White Port 125 ml, Champagne 180 ml, Red Wine Vinegar 30 ml, Balsamic 30 ml, Aged Balsamic 30 ml, Raspberry Vinegar 30 ml, Chicken Stock 625 ml, Corn Oil 500 ml, Olive Oil 370 ml, Dijon Mustard 8 ml
Madeira 125 mlCognac 30 mlWhite Port 125 mlChampagne 180 mlRed Wine Vinegar 30 mlBalsamic 30 ml

Ingredients

  • Madeira½ cup (125 ml)
  • Cognac2 Tbsp (30 ml)
  • White Port25 tsp white port (125 ml)
  • Champagne3/4 cup champagne vinegar (180 ml)
  • Red Wine Vinegar2 Tbsp (30 ml)
  • Balsamic1/8 cup balsamic vinegar (30 ml)
  • Aged Balsamic1/8 cup Aged Balsamic (30 ml)
  • Raspberry Vinegar2 Tbsp (30 ml)
  • Chicken Stock2 cups + 29 tsp chicken stock (625 ml)
  • Corn Oil2 cups + 4 tsp corn oil (500 ml)
  • Olive Oil1 cup + 26 tsp olive oil (370 ml)
  • Dijon Mustard1/2 Tbsp Dijon mustard (7.5 ml)
  • Onionabout 1 onion (100 g)
  • Garlic1 clove garlic
  • Parsleyabout ¼ bunch (9 g)
  • Basilabout ¼ bunch (9 g)
  • Dillabout ¼ bunch (9 g)
  • Saltabout 1½ tsp (8 g)
  • White Pepperabout ½ tsp (1 g)
  • Sugarabout 1 tsp (5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 20 ingredients against a median of 6.

Its fat to acid ratio is 2.6:1, higher than 53% of the catalog’s vinaigrettes (median 2.4:1), a typical mix for the category.

The acid here is cognac, Champagne, red wine vinegar, balsamic, aged balsamic, and raspberry vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is corn oil and olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

  1. Pour liquids to the printed fill-lines, bottom to top.
  2. Cap the jar and shake until emulsified.

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Companion jar

Hausdressing wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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).

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

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hans Haas / Tantris recipe bank (2.5 L) (published as “Hausdressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar