PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Cinderbridge Walnut Oil

Independent adaptation of a publicly published Jacques & Laurent Pourcel recipe. Not affiliated with, sponsored by, or endorsed by Jacques & Laurent Pourcel.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 10 ml, White Wine Vinegar 250 ml, Sherry Vinegar 250 ml, Canola Oil 150 ml, Walnut Oil 75 ml, Water 60 ml
Dijon Mustard 10 mlWhite Wine Vinegar 250 mlSherry Vinegar 250 mlCanola Oil 150 mlWalnut Oil 75 mlWater 60 ml

Ingredients

  • Dijon Mustard — 10 g (2 tsp.) Dijon mustard
  • Salt — 7 g (1 1/2 tsp.) fine salt
  • White Pepper — 0.75 g (pinch) ground white pepper
  • White Wine Vinegar — 250 ml (1 cup) wine vinegar
  • Sherry Vinegar — 250 ml (1 cup) Sherry vinegar
  • Canola Oil — 150 ml (10 tbsp.) Canola oil
  • Walnut Oil — 75 ml (5 tbsp.) Walnut oil
  • Water — 60 ml (1/4 cup) warm water

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Sherry Vinegar, Canola Oil, Walnut Oil, Water.
  2. Add finishing notes: Salt, White Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Jacques & Laurent Pourcel works in Modern French / Languedoc at Le Jardin des Sens; credentials include Michelin 3* (Le Jardin des Sens, historical).

Originally published as Walnut Oil Vinaigrette.

Adapted from a Jacques & Laurent Pourcel recipe (Jacques & Laurent Pourcel / Gourmetpedia Relais).

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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 Jacques & Laurent Pourcel / Gourmetpedia Relais (published as “Walnut Oil Vinaigrette”). Full citation lives in Provenance.

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