PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Coraldepot Haricots

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, White Wine Vinegar 60 ml, Peanut Oil 60 ml, Hazelnut Oil 40 ml
Dijon Mustard 5 mlWhite Wine Vinegar 60 mlPeanut Oil 60 mlHazelnut Oil 40 ml

Ingredients

  • Onion — 1 fein geschnittene Zwiebel
  • Dijon Mustard — 1 TL Senf (5 ml)
  • Salt — Salz (2 g)
  • Pepper — Pfeffer (0.3 g)
  • White Wine Vinegar — 60 ml Essig
  • Peanut Oil — 60 ml Erdnussöl
  • Hazelnut Oil — 40 ml Haselnussöl

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Peanut Oil, Hazelnut Oil.
  2. Add finishing notes: Onion, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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

Léa Linster — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 1989; Michelin 1* (Léa Linster, historical).

Originally published as Haricots Vinaigrette.

Adapted from a Léa Linster recipe (Léa Linster / Brigitte).

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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 Léa Linster / Brigitte (published as “Haricots Vinaigrette”). Full citation lives in Provenance.

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