PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Sherry Mustard Vinaigrette

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

DRESSING · BEETS & BITTER GREENS

In the published recipe, this is the dressing for beets with chicories.

Nancy Silverton's sherry-mustard vinaigrette for beets.

On the jar

SHERRY MUSTA

Method
shake
Yield
about ½ cup
Ingredients
6
Jar batch
2.7× recipe
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Ratio

Ratio by volume: OLIVE OIL 60 ml, SHERRY VINEGAR 30 ml, DIJON 5 ml
OLIVE OIL 60 mlSHERRY VINEGAR 30 mlDIJON 5 ml

Ingredients

  • Shallot2 1/2 Tbsp finely chopped (20 g)
  • Sherry Vinegar2 Tbsp (30 ml)
  • Dijon Mustard1 tsp (5 ml)
  • Salt1/4 tsp kosher (1.5 g)
  • Pepper1/4 tsp black (0.5 g)
  • Olive Oil1/4 cup EVOO (60 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, DIJON.
  2. Add by count: 1½ SHALLOTS.
  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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Adapted from a Nancy Silverton recipe (Nancy Silverton / 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 2.7× 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 Nancy Silverton / Food & Wine (published as “Sherry Mustard 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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