Walnut-Vinaigrette

Name: Walnut-Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: about 1 shallot (30 g) Shallot; about ¼ cup (70 ml) White Balsamic; 1/2 cup + 2 Tbsp + 2 tsp chicken stock (200 ml) Chicken Stock; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 1 tsp Grain Mustard (5 ml) Grain Mustard; 14 tsp Walnut Oil (70 ml) Walnut Oil

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

DRESSING · VENISON OR BEEF CARPACCIO

In the published recipe, this is the dressing for venison carpaccio.

Ellenberger's walnut vinaigrette for venison carpaccio.

On the jar

WALNUT

Method: shake
Yield: about 1½ cups
Ingredients: 7
Jar batch: 0.75× recipe

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Ratio

CHICKEN STOCK 200 mlW.BALSAMIC 70 mlWALNUT OIL 70 ml

Ingredients

Shallotabout 1 shallot (30 g)
White Balsamicabout ¼ cup (70 ml)
Chicken Stock1/2 cup + 2 Tbsp + 2 tsp chicken stock (200 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Grain Mustard1 tsp Grain Mustard (5 ml)
Walnut Oil14 tsp Walnut Oil (70 ml)

Method

Pour to the lines in order (bottom → top): CHICKEN STOCK, W.BALSAMIC, WALNUT OIL.
Add by count: 1½ SHALLOTS.
Season to finish: SALT (to taste), PEPPER (to taste), GRAIN MUSTARD (about ¾ tsp).
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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 2 national awards

Walnut-Vinaigrette★ STARRED KITCHENOn the jar: WALNUT
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Joël Ellenberger. Swiss / Caminada school. Cited awards include: Michelin 2* (IGNIV Bad Ragaz by Andreas Caminada).

Originally published as Walnuss-Vinaigrette.

Adapted from a Joël Ellenberger recipe (Joël Ellenberger / GaultMillau (Rehcarpaccio)).

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 0.75× 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 Joël Ellenberger / GaultMillau (Rehcarpaccio) (published as “Walnuss-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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