Cubeb-Pfeffer-Vinaigrette

Name: Cubeb-Pfeffer-Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (60 ml)
Cuisine: French Classic
Ingredients: 1/8 cup olive oil (30 ml) Olive Oil; about ½ shallot (10 g) Shallot; 1 Tbsp chicken stock (15 ml) Chicken Stock; about 1 tsp (3 g) Pepper; 1 Tbsp balsamic vinegar (15 ml) Balsamic; about ⅛ tsp (1 g) Salt

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

FINISHING SAUCE · CARABINERO & SMOKED SEAFOOD

In the published recipe, this is the finishing sauce for carabinero prawns. The same recipe pairs it with Krustentiermayonnaise, the shellfish mayonnaise.

Hans Stefan Steinheuer's cubeb vinaigrette for carabinero.

On the jar

CUBEB-PFEF

Method: shake
Yield: about ¼ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Olive Oil 30 mlChicken Stock 15 mlBalsamic 15 ml

Ingredients

Olive Oil1/8 cup olive oil (30 ml)
Shallotabout ½ shallot (10 g)
Chicken Stock1 Tbsp chicken stock (15 ml)
Pepperabout 1 tsp (3 g)
Balsamic1 Tbsp balsamic vinegar (15 ml)
Saltabout ⅛ tsp (1 g)

Where it sits

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

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is balsamic. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

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

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 1 SHALLOT.
Cap the jar and shake until emulsified.

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Companion jar

Cubeb-Pfeffer-Vinaigrette 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:

4 kitchens · 5 stars · 4 national awards

Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: RED WINE
Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Hans Stefan Steinheuer — published sauce recipes in the PantryFlex catalog. Michelin 2* (Steinheuers / Zur Alten Post).

Originally published as Kubeben-Pfeffer-Vinaigrette.

Adapted from a Hans Stefan Steinheuer recipe (Hans Stefan Steinheuer / Port Culinaire).

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 Stefan Steinheuer / Port Culinaire (published as “Kubeben-Pfeffer-Vinaigrette”). Full citation lives in Provenance.

Companion jar