PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Sandoval Champagne Vinaigrette

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

Noah Sandoval's Champagne Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Champagne 60 ml, Dijon Mustard 20 ml, Honey 8 ml, Vegetable Oil 120 ml, Olive Oil 60 ml
Champagne 60 mlDijon Mustard 20 mlHoney 8 mlVegetable Oil 120 mlOlive Oil 60 ml

Ingredients

  • Champagne — 1/4 cup (60 ml)
  • Dijon Mustard — 4 tsp (20 ml)
  • Honey — 1 1/2 tsp (7.5 ml)
  • Vegetable Oil — 1/2 cup (120 ml)
  • Olive Oil — 1/4 cup (60 ml)
  • Salt — 1/4 tsp (1.5 g)

Method

  1. Pour to the lines in order (bottom → top): Champagne, Dijon Mustard, Honey, Vegetable Oil, Olive Oil.
  2. Add finishing notes: Salt.
  3. 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 — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.

Adapted from a recipe published by Noah Sandoval in Noah Sandoval Oriole table vinaigrette.

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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 Noah Sandoval Oriole table vinaigrette (published as “Sandoval Champagne Vinaigrette”). Full citation lives in Provenance.

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