PANTRYFLEX

On the jar: Tidepoint Maple–walnut

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Tidepoint Maple-Walnut

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Maple Syrup 30 ml, Dijon Mustard 5 ml, Shallot 10 ml, Cider Vinegar 30 ml, Walnut Oil 75 ml
Maple Syrup 30 mlDijon Mustard 5 mlShallot 10 mlCider Vinegar 30 mlWalnut Oil 75 ml

Ingredients

  • Maple Syrup — 2 Tbsp maple syrup (warm) (30 ml)
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Shallot — 2 tsp finely chopped shallot (10 ml)
  • Cider Vinegar — 2 Tbsp apple cider vinegar (30 ml)
  • Walnut Oil — 5 Tbsp (75 ml) toasted walnut oil
  • Salt — sea salt (2 g)
  • Pepper — black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Maple Syrup, Dijon Mustard, Shallot, Cider Vinegar, Walnut Oil.
  2. Add finishing notes: Salt, Pepper.
  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.

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Provenance

John Ash. Californian / wine country. Cited awards include: James Beard Cookbook Award (Culinary Birds); James Beard Cookbook Award (Cooking One-on-One).

Originally published as Maple–Walnut Vinaigrette.

Adapted from a John Ash recipe (John Ash / chefjohnash.com (fresh peaches)).

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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 John Ash / chefjohnash.com (fresh peaches) (published as “Maple–Walnut Vinaigrette”). Full citation lives in Provenance.

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