Sea Buckthorn-Quince Vinaigrette

Name: Sea Buckthorn-Quince Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: about 2½ shallots (100 g) Shallot; star anise Star Anise; 0.5 Cinnamon; 10 g Ginger; 2 Tbsp (30 ml) Grapeseed Oil; about ¾ cup (200 ml) Apple Juice; 2 Tbsp (30 ml) Quince Vinegar; 1/8 cup white balsamic vinegar (30 ml) White Balsamic; about 3 Tbsp (49 ml) Honey; 50 g Sea Buckthorn; 100 g Quince; about 2½ stalks (100 g) Celery; about ¼ tsp (2 g) Salt

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

DRESSING · ROASTED SQUASH & AUTUMN PLATES

In the published recipe, this is the dressing for roasted squash.

Reitbauer's sea buckthorn-quince vinaigrette for squash.

On the jar

BUCKTHORN

Method: simmer
Yield: about 2¼ cups
Ingredients: 13

Stove sauce. Cook from the recipe

Ratio

Grapeseed Oil 30 mlApple Juice 200 mlQuince Vinegar 30 mlWhite Balsamic 30 mlHoney 49 ml

Ingredients

Shallotabout 2½ shallots (100 g)
Star Anisestar anise
Cinnamon0.5
Ginger10 g
Grapeseed Oil2 Tbsp (30 ml)
Apple Juiceabout ¾ cup (200 ml)
Quince Vinegar2 Tbsp (30 ml)
White Balsamic1/8 cup white balsamic vinegar (30 ml)
Honeyabout 3 Tbsp (49 ml)
Sea Buckthorn50 g
Quince100 g
Celeryabout 2½ stalks (100 g)
Saltabout ¼ tsp (2 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2 SHALLOTS.
Season to finish: STAR ANISE (to taste), CINNAMON (to taste), GINGER (about 1 Tbsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

Get Sea Buckthorn-Quince Vinaigrette + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Sea Buckthorn-Quince 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:

3 kitchens · 8 stars · 1 national award

Hazelnut-Marinade★ STARRED KITCHENOn the jar: HAZELNUT-MA
Elderflower-Flax Vinaigrette★ STARRED KITCHENOn the jar: ELDERFLOWER
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

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

Originally published as Sanddorn–Quitten Vinaigrette.

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

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?

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 (Ofengeschmorter Kürbis) (published as “Sanddorn–Quitten Vinaigrette”). Full citation lives in Provenance.

Companion jar