PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Chive Vinaigrette

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

DRESSING · EVERY KIND OF SALAD & TOMATOES

A dressing for every kind of salad & tomatoes.

Bernstein's chive vinaigrette.

On the jar

CHIVE

Method
shake
Yield
about ½ cup
Ingredients
7
Jar batch
2.3× recipe
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Ratio

Ratio by volume: OLIVE OIL 60 ml, LEMON JUICE 30 ml, BALSAMIC 15 ml, DIJON 5 ml
OLIVE OIL 60 mlLEMON JUICE 30 mlBALSAMIC 15 mlDIJON 5 ml

Ingredients

  • Lemon Juice2 Tbsp fresh (30 ml)
  • Chives2 Tbsp chopped (30 ml)
  • Balsamic1 Tbsp (15 ml)
  • Dijon Mustard1 tsp (5 ml)
  • Olive Oil1/4 cup extra-virgin (60 ml)
  • Saltkosher salt, to taste
  • Pepperto taste

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, BALSAMIC, DIJON.
  2. Add by count: ¾ BUNCH CHIVES.
  3. Season to finish: SALT (about ¾ tsp), PEPPER (about ½ 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.

Adapted from a Michelle Bernstein recipe (Michelle Bernstein / Food & Wine).

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.3× 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 Michelle Bernstein / Food & Wine (published as “Chive 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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