PANTRYFLEX

On the jar: Coralforge Sherry–mustard–shallot

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Coralforge Sherry-Mustard-Shallot

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: Sherry Vinegar 50 ml, Dijon Mustard 5 ml, Peanut Oil 100 ml
Sherry Vinegar 50 mlDijon Mustard 5 mlPeanut Oil 100 ml

Ingredients

  • Sherry Vinegar — 50 ml Sherry-Essig
  • Salt — Prise Salz (1 g)
  • Pepper — Pfeffer (0.3 g)
  • Dijon Mustard — 1 TL scharfer Senf (5 ml)
  • Shallot — 1 kleine Schalotte fein
  • Peanut Oil — 100 ml Erdnuss- oder Sonnenblumenöl

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Peanut Oil.
  2. Add finishing notes: Salt, Pepper, Shallot.
  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 Sherry–Mustard–Shallot 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 “Sherry–Mustard–Shallot Vinaigrette”). Full citation lives in Provenance.

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