PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cindercourt Sherry-Aged Balsamic

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

Sherry-Aged Balsamic from a national-award-winning chef.

Ratio

Ratio by volume: Shallot 30 ml, Sherry Vinegar 45 ml, Balsamic 15 ml, Salt 3 ml, Pepper 1 ml, Olive Oil 60 ml
Shallot 30 mlSherry Vinegar 45 mlBalsamic 15 mlSalt 3 mlPepper 1 mlOlive Oil 60 ml

Ingredients

  • Shallot — 2 Tbsp finely minced shallots (30 ml)
  • Sherry Vinegar — 3 Tbsp aged sherry vinegar (45 ml)
  • Balsamic — 1 Tbsp 10-year-aged balsamic vinegar (15 ml)
  • Salt — 1/2 tsp salt (2.5 ml)
  • Pepper — 1/4 tsp freshly ground black pepper (1.25 ml)
  • Olive Oil — 1/4 cup extra virgin olive oil (60 ml)

Method

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

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3 kitchens · 1 star · 4 national awards

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Provenance

Naomi Pomeroy works in Pacific Northwest at Beast; credentials include James Beard Best Chef: Northwest 2014 (Beast).

Originally published as Sherry-Aged Balsamic Vinaigrette.

Adapted from a Naomi Pomeroy recipe (Naomi Pomeroy / James Beard Foundation archive (Taste & Technique, Ten Speed 2016)).

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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 Naomi Pomeroy / James Beard Foundation archive (Taste & Technique, Ten Speed 2016) (published as “Sherry-Aged Balsamic Vinaigrette”). Full citation lives in Provenance.

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