shake · vinaigrette
★ STARRED KITCHENPrep 5 minHaricots Vinaigrette
Independent adaptation of a publicly published Léa Linster recipe. Not affiliated with, sponsored by, or endorsed by Léa Linster.
Léa Linster's Haricots Vinaigrette, from the published recipe.
Ratio
Ratio by volume: Dijon Mustard 5 ml, White Wine Vinegar 60 ml, Peanut Oil 60 ml, Hazelnut Oil 40 ml
Dijon Mustard 5 mlWhite Wine Vinegar 60 mlPeanut Oil 60 mlHazelnut Oil 40 ml
Ingredients
- Onion — 1 fein geschnittene Zwiebel
- Dijon Mustard — 1 TL Senf (5 ml)
- Salt — Salz (2 g)
- Pepper — Pfeffer (0.3 g)
- White Wine Vinegar — 60 ml Essig
- Peanut Oil — 60 ml Erdnussöl
- Hazelnut Oil — 40 ml Haselnussöl
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Peanut Oil, Hazelnut Oil.
- Add finishing notes: Onion, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Léa Linster — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 1989; Michelin 1* (Léa Linster, historical).
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 Léa Linster / Brigitte (published as “Haricots Vinaigrette”). Full citation lives in Provenance.