PANTRYFLEX

On the jar: Ironpoint Noisette-Colza

shake · vinaigrette

★★★ KITCHENPrep 5 min

Vinaigrette Noisette-Colza

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

Noisette-Colza from a three-star kitchen.

Ratio

Ratio by volume: Hazelnut Oil 50 ml, Rapeseed Oil 50 ml, White Balsamic 20 ml, Sherry Vinegar 20 ml, Dijon Mustard 5 ml
Hazelnut Oil 50 mlRapeseed Oil 50 mlWhite Balsamic 20 mlSherry Vinegar 20 mlDijon Mustard 5 ml

Ingredients

  • Hazelnut Oil — 5 cl d'huile de noisette (50 ml)
  • Rapeseed Oil — 5 cl d'huile de colza (50 ml)
  • White Balsamic — 2 cl de vinaigre balsamique blanc (20 ml)
  • Sherry Vinegar — 2 cl de vinaigre de xeres (20 ml)
  • Dijon Mustard — 1 c. a c. de moutarde (5 ml)
  • Chives — 1/2 bouquet de ciboulette, ciselee (10 g)

Method

  1. Pour to the lines in order (bottom → top): Hazelnut Oil, Rapeseed Oil, White Balsamic, Sherry Vinegar, Dijon Mustard.
  2. Add finishing notes: Chives.
  3. Cap the jar and shake until emulsified.

Provenance

Régis Marcon works in Auvergne / mushrooms and mountain produce at Regis et Jacques Marcon; credentials include Michelin 3* (Regis et Jacques Marcon, Saint-Bonnet-le-Froid); Bocuse d'Or 1995.

Adapted from a Régis Marcon recipe (Regis et Jacques Marcon / Academie du Gout (millefeuille de quinoa aux cinq champignons)).

More from this kitchen

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 Regis et Jacques Marcon / Academie du Gout (millefeuille de quinoa aux cinq champignons) (published as “Vinaigrette Noisette-Colza”). Full citation lives in Provenance.

Add to a jar