Elderflower-Flax Vinaigrette

Name: Elderflower-Flax Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Beef Stock; ½ garlic clove (in reduction) Garlic; 5 tsp white balsamic vinegar (25 ml) White Balsamic; 4 tsp white balsamic vinegar (20 ml) White Balsamic; 10 tsp Elderflower Syrup (50 ml) Elderflower; ⅛ tsp (0.3 g) Cayenne; about ¼ tsp (2 g) Salt; juice + zest ¼ Bio-Limette (7.5 ml) Lime Juice; zest ¼ Bio-Limette (0.5 g) Lime Zest; 13 tsp Linseed Oil (65 ml) Linseed Oil; 3 Tbsp (44 ml) Grapeseed Oil

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

DRESSING · ASPARAGUS SALAD & SPRING GREENS

In the published recipe, this is the dressing for asparagus salad.

Heinz Reitbauer's elderflower-flax vinaigrette for asparagus.

On the jar

ELDERFLOWER

Method: shake
Yield: about 1 cup
Ingredients: 11

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Ratio

LINSEED OIL 65 mlBEEF STOCK 50 mlELDERFLOWER 50 mlGRAPESEED OIL 44 mlW.BALSAMIC 25 mlW.BALSAMIC 20 ml

Ingredients

Beef Stockabout 3 Tbsp (50 ml)
Garlic½ garlic clove (in reduction)
White Balsamic5 tsp white balsamic vinegar (25 ml)
White Balsamic4 tsp white balsamic vinegar (20 ml)
Elderflower10 tsp Elderflower Syrup (50 ml)
Cayenne⅛ tsp (0.3 g)
Saltabout ¼ tsp (2 g)
Lime Juicejuice + zest ¼ Bio-Limette (7.5 ml)
Lime Zestzest ¼ Bio-Limette (0.5 g)
Linseed Oil13 tsp Linseed Oil (65 ml)
Grapeseed Oil3 Tbsp (44 ml)

Method

Pour to the lines in order (bottom → top): LINSEED OIL, BEEF STOCK, ELDERFLOWER, GRAPESEED OIL, W.BALSAMIC, W.BALSAMIC.
Season to finish: GARLIC (½ clove), CAYENNE (to taste), SALT (to taste), LIME ZEST (about ¼ tsp), LIME JUICE (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 stars · 1 national award

Elderflower-Flax Vinaigrette★ STARRED KITCHENOn the jar: ELDERFLOWER
Hazelnut-Marinade★ STARRED KITCHENOn the jar: HAZELNUT-MA
Fennel Chile VinaigretteNATIONAL AWARD WINNEROn the jar: FENNEL-CHILE
Chilli and Orange Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Holunder–Lein Vinaigrette.

Adapted from a Heinz Reitbauer recipe (Heinz Reitbauer / ORF Schmeckt Perfekt (Spargelsalat)).

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?

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 Heinz Reitbauer / ORF Schmeckt Perfekt (Spargelsalat) (published as “Holunder–Lein Vinaigrette”). Full citation lives in Provenance.

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