shake · vinaigrette
★ STARRED KITCHENPrep 5 minGlassdock Molho Vinagrete
Independent adaptation of a publicly published Henrique Sá Pessoa recipe. Not affiliated with, sponsored by, or endorsed by Henrique Sá Pessoa.
From a starred kitchen.
Ratio
Ingredients
- Dijon Mustard — 1 colher de sopa de mostarda (15 ml)
- Balsamic — 1/8 cup balsamic vinegar (30 ml)
- Olive Oil — 6 colheres de sopa de azeite (90 ml)
- Salt — sal q.b. (1 g)
- Pepper — pimenta q.b. (0.5 g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Balsamic, Olive Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
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3 kitchens · 3 stars · 3 national awards
- Glassdock Molho Vinagrete★ STARRED KITCHEN
- Brooklyn Oregano★ STARRED KITCHEN
- Counter ChampagneNATIONAL AWARD WINNER
- Service AnchovyNATIONAL AWARD WINNER
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Provenance
Henrique Sá Pessoa — published sauce recipes in the PantryFlex catalog. Michelin 2* (Alma, Lisbon).
Originally published as Molho Vinagrete.
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 Henrique Sá Pessoa / La Principessa (Receitas da Hortelã) (published as “Molho Vinagrete”). Full citation lives in Provenance.