PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Copperroom Moutarde-Xérès

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Grain Mustard 19 ml, Olive Oil 100 ml
Sherry Vinegar 30 mlGrain Mustard 19 mlOlive Oil 100 ml

Ingredients

  • Sherry Vinegar — 3 cl sherry vinegar (30 ml)
  • Grain Mustard — 20 g wholegrain mustard
  • Olive Oil — 10 cl olive oil (100 ml)
  • Salt — salt (2 g)
  • Espelette — Espelette (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Grain Mustard, Olive Oil.
  2. Add finishing notes: Salt, Espelette.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).

Originally published as Vinaigrette Moutarde-Xérès.

Adapted from a Helene Darroze recipe (Hélène Darroze / 750g (oeufs mimosa)).

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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?

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 Hélène Darroze / 750g (oeufs mimosa) (published as “Vinaigrette Moutarde-Xérès”). Full citation lives in Provenance.

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