PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Coralbridge Vinagreta Exprés

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

Vinagreta Exprés from a three-star kitchen.

Ratio

Ratio by volume: Olive Oil 150 ml, Red Wine Vinegar 50 ml, Water 15 ml, Dijon Mustard 10 ml
Olive Oil 150 mlRed Wine Vinegar 50 mlWater 15 mlDijon Mustard 10 ml

Ingredients

  • Olive Oil — 150 mililitros de un buen aceite de oliva (150 ml)
  • Red Wine Vinegar — 50 mililitros del vinagre que más te guste (50 ml)
  • Salt — tres, cuatro gramos de sal (3.5 g)
  • Water — quince mililitros de agua (15 ml)
  • Dijon Mustard — diez gramos de mostaza o diez gramos de miel (9.52 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Water, Dijon Mustard.
  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.

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Provenance

Jordi Cruz works in Contemporary Catalan at ABaC; credentials include Michelin 3* (ABaC, Barcelona).

Originally published as Vinagreta Exprés.

Adapted from a Jordi Cruz recipe (Jordi Cruz / La Vanguardia (ensalada aliño)).

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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 Jordi Cruz / La Vanguardia (ensalada aliño) (published as “Vinagreta Exprés”). Full citation lives in Provenance.

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