PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Ironpoint Chive

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

Chive from a national-award-winning chef.

Ratio

Ratio by volume: Lemon Juice 30 ml, Chives 30 ml, Balsamic 15 ml, Dijon Mustard 5 ml, Olive Oil 60 ml
Lemon Juice 30 mlChives 30 mlBalsamic 15 mlDijon Mustard 5 mlOlive Oil 60 ml

Ingredients

  • Lemon Juice — 2 Tbsp fresh (30 ml)
  • Chives — 2 Tbsp chopped (30 ml)
  • Balsamic — 1 Tbsp (15 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Olive Oil — 1/4 cup extra-virgin (60 ml)
  • Salt — kosher salt, to taste
  • Pepper — to taste

Method

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

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Tonight you'll cook it. The jar remembers it.

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.

1 kitchen · 0 stars · 1 national award

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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.

Originally published as Chive Vinaigrette.

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?

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 Michelle Bernstein / Food & Wine (published as “Chive Vinaigrette”). Full citation lives in Provenance.

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