PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Sableyard Sherry-Shallot

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

José Andrés's Sableyard Sherry-Shallot, from the published recipe.

Ratio

Ratio by volume: Olive Oil 60 ml, Sherry Vinegar 60 ml, Orange Juice 60 ml
Olive Oil 60 mlSherry Vinegar 60 mlOrange Juice 60 ml

Ingredients

  • Shallot — 1 thinly sliced (30 g)
  • Olives — 1/8 cup chopped oil-cured black olives (20 g)
  • Olive Oil — 1/4 cup EVOO (60 ml)
  • Sherry Vinegar — 1/4 cup (60 ml)
  • Lemon Zest — 2 tsp finely grated orange zest (4 g)
  • Orange Juice — 1/4 cup fresh (60 ml)
  • Fennel — 1 tsp coarsely chopped aniseed (2 g)
  • Salt — kosher to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Orange Juice.
  2. Add finishing notes: Shallot, Olives, Lemon Zest, Fennel, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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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

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Originally published as Olive-Orange Vinaigrette.

Adapted from a José Andrés recipe (José Andrés / Bon Appétit).

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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 José Andrés / Bon Appétit (published as “Olive-Orange Vinaigrette”). Full citation lives in Provenance.

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