PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Valley Mimosa

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

Mimosa from a three-star kitchen.

Ratio

Ratio by volume: Dijon Mustard 19 ml, Sherry Vinegar 50 ml, Olive Oil 15 ml
Dijon Mustard 19 mlSherry Vinegar 50 mlOlive Oil 15 ml

Ingredients

  • Boiled Egg — 6 medium, whites and yolks chopped separately
  • Shallot — 2, finely minced
  • Cornichon — 200g, roughly chopped
  • Capers — 100g small (Pantelleria)
  • Parsley — 2 branches, finely chopped (4 g)
  • Chervil — 2 branches, finely chopped (4 g)
  • Chives — 10 brins, snipped (3 g)
  • Dijon Mustard — 20g
  • Sherry Vinegar — 5 cl de vinaigre de Xérès (50 ml)
  • Olive Oil — 1,5 cl (15 ml)
  • Salt — to taste
  • Pepper — poivre de Timut, to taste

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Boiled Egg, Shallot, Cornichon, Capers, Parsley, Chervil.
  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 Mimosa.

Adapted from a Helene Darroze recipe (Helene Darroze / Vogue France (poireaux mimosa, Joia)).

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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 Helene Darroze / Vogue France (poireaux mimosa, Joia) (published as “Vinaigrette Mimosa”). Full citation lives in Provenance.

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