PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ei-Chive-Vinaigrette

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

DRESSING · SOFREÍR CHALOTA EN ACEITE DE OLIVA → AÑADIR RESTO, HERVIR BREVEMENTE → ENFRIAR → AÑADIR CLARA, CEBOLLINO, AVELLANAS

In the published recipe, this is the dressing for chef's recipes, Berlin. The same recipe pairs it with Arugula-Hazelnut Pesto, its companion sauce.

A bright dressing for salads and vegetables.

On the jar

EI-SCHNITTLA

Method
shake
Yield
about 2¾ cups
Ingredients
15
Jar batch
0.5× recipe
Add to a jar

Ratio

Ratio by volume: CHICKEN STOCK 250 ml, GRAPESEED OIL 80 ml, VEGETABLE OIL 60 ml, SUNFLOWER OIL 60 ml, OLIVE OIL 30 ml, CHAMPAGNE VIN 30 ml
CHICKEN STOCK 250 mlGRAPESEED OIL 80 mlVEGETABLE OIL 60 mlSUNFLOWER OIL 60 mlOLIVE OIL 30 mlCHAMPAGNE VIN 30 ml

Ingredients

  • Egg Whiteabout 1 white (33 g)
  • Chivesabout ¼ bunch (5 g)
  • Hazelnuts10 g
  • Shallotabout 1 shallot (30 g)
  • Chicken Stock1 cup (250 ml)
  • Olive Oil1/8 cup olive oil (30 ml)
  • Champagne1/8 cup Champagne Vin (30 ml)
  • White Balsamic2 tsp White Balsamic (10 ml)
  • Vegetable Oil1/4 cup vegetable oil (60 ml)
  • Sunflower Oil1/4 cup Sunflower Oil (60 ml)
  • Safflower Oil1/4 cup Safflower Oil (60 ml)
  • Grapeseed Oil1/3 cup grapeseed oil (80 ml)
  • Saltsal
  • Pepperpimienta
  • Sugarazúcar

Method

  1. Pour to the lines in order (bottom → top): CHICKEN STOCK, GRAPESEED OIL, VEGETABLE OIL, SUNFLOWER OIL, OLIVE OIL, CHAMPAGNE VIN.
  2. Add by count: ½ EGG WHITE, ½ SHALLOT.
  3. Season to finish: CHIVES (about 1 Tbsp), HAZELNUTS (about 1½ tsp), SAFFLOWER OIL (to taste), SALT (to taste), PEPPER (to taste), SUGAR (to taste).
  4. Cap the jar and shake until emulsified.

Get Ei-Chive-Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 15 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 3 national awards

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Matthias Buchholz. German contemporary. Cited awards include: Michelin 1* (first floor, Hotel Palace Berlin).

Originally published as Ei-Schnittlauch-Vinaigrette (Egg-Chive Vinaigrette).

Adapted from a Matthias Buchholz recipe (Matthias Buchholz (first floor) / Luxury Experience (chef's recipes, Berlin)).

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 0.5× 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 Matthias Buchholz (first floor) / Luxury Experience (chef's recipes, Berlin) (published as “Ei-Schnittlauch-Vinaigrette (Egg-Chive Vinaigrette)”). Full citation lives in Provenance.

Add to a jar