PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Orchard Walnut

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

Heston Blumenthal's Orchard Walnut, from the published recipe.

Ratio

Ratio by volume: Walnut Vinegar 30 ml, Walnut Oil 50 ml, Grapeseed Oil 50 ml, Dijon Mustard 2 ml
Walnut Vinegar 30 mlWalnut Oil 50 mlGrapeseed Oil 50 mlDijon Mustard 2 ml

Ingredients

  • Walnut Vinegar — 30ml
  • Walnut Oil — 50ml
  • Grapeseed Oil — 50ml
  • Dijon Mustard — 2g

Method

  1. Pour to the lines in order (bottom → top): Walnut Vinegar, Walnut Oil, Grapeseed Oil, Dijon Mustard.
  2. Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

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

British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.

Originally published as Walnut Vinaigrette.

Adapted from a Heston Blumenthal recipe (Fine Dining Lovers / Fat Duck snail porridge component).

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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 Fine Dining Lovers / Fat Duck snail porridge component (published as “Walnut Vinaigrette”). Full citation lives in Provenance.

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