PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Sherry-Mustard-Shallot Vinaigrette

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

DRESSING · GREEN SALADS

A dressing for green salads.

Léa Linster's sherry-mustard-shallot vinaigrette for salads.

On the jar

SHERRYMUSTAR

Method
shake
Yield
about ¾ cup
Ingredients
6
Jar batch
1.7× recipe
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Ratio

Ratio by volume: PEANUT OIL 100 ml, SHERRY VINEGAR 50 ml
PEANUT OIL 100 mlSHERRY VINEGAR 50 ml

Ingredients

  • Sherry Vinegar10 tsp Sherry Vin (50 ml)
  • Saltabout ⅛ tsp (1 g)
  • Pepper⅛ tsp (0.3 g)
  • Dijon Mustard1 tsp Dijon mustard (5 ml)
  • Shallotabout ½ shallot (25 g)
  • Peanut Oil20 tsp Peanut Oil (100 ml)

Method

  1. Pour to the lines in order (bottom → top): PEANUT OIL, SHERRY VINEGAR.
  2. Add by count: 1½ SHALLOTS.
  3. Season to finish: SALT (about ¼ tsp), PEPPER (to taste), DIJON (about 1½ tsp).
  4. 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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

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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).

More from this kitchen

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Léa Linster / Brigitte (published as “Sherry–Mustard–Shallot Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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