shake · vinaigrette
★★★ KITCHENPrep 5 minWalnut Vinaigrette
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.
Ratio
Ingredients
- Walnut Vinegar2 Tbsp (30 ml)
- Walnut Oilabout 3 Tbsp (50 ml)
- Grapeseed Oilabout 3 Tbsp (50 ml)
- Dijon Mustardabout ½ tsp (2 ml)
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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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.
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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.
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?
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.