PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Cinderwharf Vinaigrette

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 6 ml, Sherry Vinegar 35 ml, White Wine Vinegar 35 ml, Peanut Oil 140 ml, Olive Oil 140 ml
Dijon Mustard 6 mlSherry Vinegar 35 mlWhite Wine Vinegar 35 mlPeanut Oil 140 mlOlive Oil 140 ml

Ingredients

  • Dijon Mustard — Dijon (Maille) 6 g
  • Sherry Vinegar — sherry vinegar 35 cc (35 ml)
  • White Wine Vinegar — white wine vinegar 35 cc (35 ml)
  • Peanut Oil — peanut oil 140 cc (140 ml)
  • Olive Oil — pure olive oil 140 cc (140 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, White Wine Vinegar, Peanut Oil, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  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

Hiroshi Haraguchi works in French / Japanese at Les Enfants Gâtés; credentials include Michelin 1* (Les Enfants Gâtés, Tokyo).

Originally published as Sauce Vinaigrette.

Adapted from a Hiroshi Haraguchi recipe (Hiroshi Haraguchi / Tokyo Gas 最適厨房 (Les Enfants Gâtés)).

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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 Hiroshi Haraguchi / Tokyo Gas 最適厨房 (Les Enfants Gâtés) (published as “Sauce Vinaigrette”). Full citation lives in Provenance.

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