PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Irondock Banyuls

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 4 ml, Banyuls Vinegar 30 ml, Red Wine Vinegar 8 ml, Lemon Juice 15 ml, Water 15 ml, Shallot 8 ml, Grapeseed Oil 90 ml, Olive Oil 60 ml
Dijon Mustard 4 mlBanyuls Vinegar 30 mlRed Wine Vinegar 8 mlLemon Juice 15 mlWater 15 mlShallot 8 ml

Ingredients

  • Dijon Mustard — 3/4 tsp Dijon mustard (3.75 ml)
  • Banyuls Vinegar — 2 tbsp Banyuls vinegar (or sherry) (30 ml)
  • Red Wine Vinegar — 1 1/2 tsp red wine vinegar (7.5 ml)
  • Lemon Juice — 1 tbsp lemon juice (15 ml)
  • Water — 1 tbsp water (15 ml)
  • Shallot — 1 1/2 tsp minced shallot (7.5 ml)
  • Garlic — 1/2 garlic clove, crushed
  • Grapeseed Oil — 1/4 cup plus 2 tbsp grape seed oil (90 ml)
  • Olive Oil — 1/4 cup extra virgin olive oil (60 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Banyuls Vinegar, Red Wine Vinegar, Lemon Juice, Water, Shallot, Grapeseed Oil, Olive Oil.
  2. Add finishing notes: Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Josiah Citrin. Californian / French. Cited awards include: Michelin 1* (Citrin); 2* (Mélisse).

Originally published as Banyuls Vinaigrette.

Adapted from a Josiah Citrin recipe (Josiah Citrin / LA Times (chicken heirloom tomato salad)).

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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 Josiah Citrin / LA Times (chicken heirloom tomato salad) (published as “Banyuls Vinaigrette”). Full citation lives in Provenance.

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