PANTRYFLEX

On the jar: Lemon–White Balsamic Vinaigrette

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Lemon-White Balsamic Vinaigrette

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

Matt Adler's Lemon–White Balsamic Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 50 ml, White Balsamic 25 ml, Vegetable Oil 98 ml, Olive Oil 42 ml
Lemon Juice 50 mlWhite Balsamic 25 mlVegetable Oil 98 mlOlive Oil 42 ml

Ingredients

  • Lemon Juice — 50 g
  • White Balsamic — 25 g
  • Vegetable Oil — 90 g neutral
  • Olive Oil — 38 g
  • Salt — 3 g
  • Sugar — 1 g

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, White Balsamic, Vegetable Oil, Olive Oil.
  2. Add finishing notes: Salt, Sugar.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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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

Matt Adler — published sauce recipes in the PantryFlex catalog. Michelin Guide (Cucina Morini); James Beard Best Chef: Mid-Atlantic semifinalist.

Adapted from a Matt Adler recipe (Matt Adler / StarChefs Cucina Morini).

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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 Matt Adler / StarChefs Cucina Morini (published as “Lemon–White Balsamic Vinaigrette”). Full citation lives in Provenance.

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