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.

Nancy Silverton's Sherry Mustard Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Dijon Mustard 5 ml, Olive Oil 60 ml
Sherry Vinegar 30 mlDijon Mustard 5 mlOlive Oil 60 ml

Ingredients

  • Shallot — 2 1/2 Tbsp finely chopped (20 g)
  • Sherry Vinegar — 2 Tbsp (30 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Salt — 1/4 tsp kosher (1.5 g)
  • Pepper — 1/4 tsp black (0.5 g)
  • Olive Oil — 1/4 cup EVOO (60 ml)

Method

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

Keep this recipe

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 · 1 star · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

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).

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?

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 Nancy Silverton / Food & Wine (published as “Sherry Mustard Vinaigrette”). Full citation lives in Provenance.

Add to a jar