PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Counter Champagne

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

Judy Rodgers's Counter Champagne, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Champagne 30 ml
Olive Oil 120 mlChampagne 30 ml

Ingredients

  • Olive Oil — 1/2 cup (120 ml)
  • Champagne — 2 Tbsp (30 ml)
  • Salt — 3/4 tsp fine sea (4.5 g)
  • Pepper — 1/2 tsp (1 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Champagne.
  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

California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.

Originally published as Champagne Vinaigrette (Bread Salad).

Adapted from a Judy Rodgers recipe (Zuni Café Cookbook / Food & Wine roast chicken bread 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 Zuni Café Cookbook / Food & Wine roast chicken bread salad (published as “Champagne Vinaigrette (Bread Salad)”). Full citation lives in Provenance.

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