PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Coralcourt Sherry-Shallot

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

Michael Rafidi's Coralcourt Sherry-Shallot, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 300 ml, Olive Oil 440 ml, Pom Molasses 36 ml
Sherry Vinegar 300 mlOlive Oil 440 mlPom Molasses 36 ml

Ingredients

  • Shallot — 200g brunoise
  • Sherry Vinegar — 300g sherry vinaigrette base (StarChefs wording)
  • Salt — 15g
  • Olive Oil — 400g EVOO (~440ml)
  • Harissa — 75g harissa powder
  • Pom Molasses — 50g

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil, Pom Molasses.
  2. Add finishing notes: Shallot, Salt, Harissa.
  3. 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 — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Levantine / Palestinian-inspired chef of Albi and Maydan projects in Washington, D.C.; James Beard Outstanding Chef 2024. Wood-fired cooking and fermented chile sauces.

Originally published as Harissa Vinaigrette.

Adapted from a Michael Rafidi recipe (Michael Rafidi / Albi (StarChefs)).

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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 Michael Rafidi / Albi (StarChefs) (published as “Harissa Vinaigrette”). Full citation lives in Provenance.

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