PANTRYFLEX

On the jar: Ambergate Sherry–shallot

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Ambergate Sherry-Shallot

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

Sherry–shallot from a national-award-winning chef.

Ratio

Ratio by volume: Sherry Vinegar 45 ml, Shallot 30 ml, Thyme 8 ml, Grain Mustard 8 ml, Honey 8 ml, Olive Oil 90 ml
Sherry Vinegar 45 mlShallot 30 mlThyme 8 mlGrain Mustard 8 mlHoney 8 mlOlive Oil 90 ml

Ingredients

  • Sherry Vinegar — 3 Tbsp sherry vinegar (45 ml)
  • Shallot — 2 Tbsp very finely chopped shallot (30 ml)
  • Thyme — 1 1/2 tsp very finely chopped thyme (7.5 ml)
  • Grain Mustard — 1 1/2 tsp whole-grain mustard (7.5 ml)
  • Honey — 1 1/2 tsp honey (7.5 ml)
  • Olive Oil — 1/4 cup plus 2 Tbsp extra-virgin olive oil (90 ml)
  • Salt — Kosher salt (2 g)
  • Pepper — freshly ground pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Shallot, Thyme, Grain Mustard, Honey, Olive 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

Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.

Originally published as Sherry–Shallot Dressing.

Adapted from a Jose Garces recipe (Jose Garces / Food & Wine (ensalada verde with Idiazábal)).

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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 Jose Garces / Food & Wine (ensalada verde with Idiazábal) (published as “Sherry–Shallot Dressing”). Full citation lives in Provenance.

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