PANTRYFLEX

On the jar: Emberbench Honey–sherry Vinagreta Emulsionada

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Emberbench Honey-Sherry Vinagreta Emulsionada

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 100 ml, Honey 50 ml, Sherry Vinegar 25 ml
Olive Oil 100 mlHoney 50 mlSherry Vinegar 25 ml

Ingredients

  • Olive Oil — 100 ml aceite de oliva 0,4
  • Honey — 50 ml miel
  • Sherry Vinegar — 25 ml vinagre de Jerez
  • Salt — sal (2 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Honey, Sherry Vinegar.
  2. Add finishing notes: Salt.
  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.

3 kitchens · 3 stars · 2 national awards

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Provenance

Javier Aranda. Spanish / Castilla. Cited awards include: Michelin 1* (La Cabra / Gaytán Madrid).

Originally published as Honey–Sherry Vinagreta Emulsionada.

Adapted from a Javier Aranda recipe (Javier Aranda / Cervantes × INTERPORC vol.2 + Diario de Gastronomía).

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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 Javier Aranda / Cervantes × INTERPORC vol.2 + Diario de Gastronomía (published as “Honey–Sherry Vinagreta Emulsionada”). Full citation lives in Provenance.

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