PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

The Classic

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

The vinaigrette American cooking was built on.

Ratio

Ratio by volume: Olive Oil 90 ml, Vinegar 23 ml
Olive Oil 90 mlVinegar 23 ml

Ingredients

  • Olive Oil — 6 Tbsp (90 ml)
  • Vinegar — 1 1/2 Tbsp (22.5 ml)
  • Salt — 1 tsp (6 g)
  • Pepper — 1/2 tsp (1 g)
  • Garlic — 1 clove
  • Dijon Mustard — to taste

Method

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

2 kitchens · 3 stars · 1 national award

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Provenance

Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.

Originally published as Classic Vinaigrette.

Adapted from a recipe published by James Beard in James Beard Foundation.

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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 James Beard Foundation (published as “Classic Vinaigrette”). Full citation lives in Provenance.

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