From Heston Blumenthal's kitchen · The Fat Duck, Bray
shake · vinaigrette
★★★ KITCHENOrchard Walnut
From a three-star kitchen
Ratio
WALNUT VIN 30WALNUT OIL 50GRAPESEED OIL 50DIJON 2
Ingredients
- WALNUT VIN30 ml
- WALNUT OIL50 ml
- GRAPESEED OIL50 ml
- DIJON1.9 ml
Method
- Pour to the lines in order (bottom → top): WALNUT VIN, WALNUT OIL, GRAPESEED OIL, DIJON.
- Cap the jar and shake until emulsified.
Provenance
British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.
Originally published as Walnut Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Fine Dining Lovers / Fat Duck snail porridge component (published as “Walnut Vinaigrette”). Full citation lives in Provenance.