Walnut Vinaigrette

Name: Walnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: French Classic
Ingredients: 2 Tbsp (30 ml) Walnut Vinegar; about 3 Tbsp (50 ml) Walnut Oil; about 3 Tbsp (50 ml) Grapeseed Oil; about ½ tsp (2 ml) Dijon Mustard

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

DRESSING · FENNEL SALAD & GARNISHES

A dressing for fennel salad & garnishes.

Heston Blumenthal's walnut vinaigrette for fennel and salads.

On the jar

WALNUT

Method: shake
Ingredients: 4
Jar batch: 1.95× recipe

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Ratio

WALNUT OIL 50 mlGRAPESEED OIL 50 mlWALNUT VINEGAR 30 ml

Ingredients

Walnut Vinegar2 Tbsp (30 ml)
Walnut Oilabout 3 Tbsp (50 ml)
Grapeseed Oilabout 3 Tbsp (50 ml)
Dijon Mustardabout ½ tsp (2 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 3.3:1, higher than 74% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is walnut vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is walnut oil and grapeseed oil. In this category chefs also reach for olive oil (502 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): WALNUT OIL, GRAPESEED OIL, WALNUT VINEGAR.
Season to finish: DIJON (about ¾ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

1 kitchen · 3 stars

Walnut Vinaigrette★★★ KITCHENOn the jar: WALNUT
Clove Vinaigrette★★★ KITCHENOn the jar: CLOVE
Caribbean Mustard★★★ KITCHENOn the jar: MUSTARD
Sherry-Chardonnay Thyme Vinaigrette★★★ KITCHENOn the jar: SHERRYCHARDO

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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.

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.95× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Fine Dining Lovers / Fat Duck snail porridge component (published as “Walnut Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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