Walnut Oil Vinaigrette

Name: Walnut Oil Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 3¼ cups (800 ml)
Cuisine: French Classic
Ingredients: 10 g (2 tsp.) Dijon mustard Dijon Mustard; 7 g (1 1/2 tsp.) fine salt Salt; 0.75 g (pinch) ground white pepper White Pepper; 250 ml (1 cup) wine vinegar White Wine Vinegar; 250 ml (1 cup) Sherry vinegar Sherry Vinegar; 150 ml (10 tbsp.) Canola oil Canola Oil; 75 ml (5 tbsp.) Walnut oil Walnut Oil; ¼ cup (60 ml) Water

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

DRESSING · GREEN SALADS

A dressing for green salads.

Pourcel's walnut oil vinaigrette for salads.

On the jar

WALNUT OIL

Method: shake
Yield: about 3¼ cups
Ingredients: 8
Jar batch: 0.3× recipe

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Ratio

W.WINE VINEGAR 250 mlSHERRY VINEGAR 250 mlCANOLA OIL 150 mlWALNUT OIL 75 mlWATER 60 ml

Ingredients

Dijon Mustard10 g (2 tsp.) Dijon mustard
Salt7 g (1 1/2 tsp.) fine salt
White Pepper0.75 g (pinch) ground white pepper
White Wine Vinegar250 ml (1 cup) wine vinegar
Sherry Vinegar250 ml (1 cup) Sherry vinegar
Canola Oil150 ml (10 tbsp.) Canola oil
Walnut Oil75 ml (5 tbsp.) Walnut oil
Water¼ cup (60 ml)

Method

Pour to the lines in order (bottom → top): W.WINE VINEGAR, SHERRY VINEGAR, CANOLA OIL, WALNUT OIL, WATER.
Season to finish: SALT (about ½ tsp), WHITE PEPPER (a pinch), DIJON (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 6 stars · 1 national award

Walnut Oil Vinaigrette★★★ KITCHENOn the jar: WALNUT OIL
Egg-Cream-Grainy-Mustard Dressing★★★ KITCHENOn the jar: EGGCREAMGRAI
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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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).

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

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 0.3× 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 Jacques & Laurent Pourcel / Gourmetpedia Relais (published as “Walnut Oil 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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