PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Ridgedepot Champagne

Independent adaptation of a publicly published Norman Van Aken recipe. Not affiliated with, sponsored by, or endorsed by Norman Van Aken.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Salt 5 ml, Pepper 3 ml, Creole Mustard 30 ml, Champagne 240 ml, Canola Oil 480 ml
Salt 5 mlPepper 3 mlCreole Mustard 30 mlChampagne 240 mlCanola Oil 480 ml

Ingredients

  • Salt — 1 tsp kosher salt (5 ml)
  • Pepper — ½ tsp black pepper (2.5 ml)
  • Creole Mustard — 2 Tbsp Creole mustard (30 ml)
  • Champagne — 1 cup Champagne vinegar (240 ml)
  • Canola Oil — 2 cups canola oil (480 ml)

Method

  1. Pour to the lines in order (bottom → top): Salt, Pepper, Creole Mustard, Champagne, Canola Oil.
  2. Add finishing notes: Salt, Pepper.
  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

Norman Van Aken works in New World / Floribbean at Norman's; credentials include James Beard Best Chef: Southeast 1997 (Norman's).

Originally published as Champagne Vinaigrette.

Adapted from a Norman Van Aken recipe (Norman Van Aken / WLRN A Word On Food).

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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 Norman Van Aken / WLRN A Word On Food (published as “Champagne Vinaigrette”). Full citation lives in Provenance.

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