PANTRYFLEX

On the jar: Peninsula Pour Poireaux

shake · vinaigrette

★★★ KITCHENPrep 5 min

Vinaigrette Pour Poireaux

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

Pour Poireaux from a three-star kitchen.

Ratio

Ratio by volume: Grain Mustard 5 ml, Dijon Mustard 5 ml, Balsamic 15 ml, White Balsamic 15 ml, Olive Oil 60 ml
Grain Mustard 5 mlDijon Mustard 5 mlBalsamic 15 mlWhite Balsamic 15 mlOlive Oil 60 ml

Ingredients

  • Grain Mustard — 5 ml
  • Dijon Mustard — 5 ml
  • Balsamic — 15 ml
  • White Balsamic — 15 ml
  • Olive Oil — 60 ml
  • Salt — fleur de sel, to taste
  • Pepper — to taste

Method

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

Provenance

Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).

Originally published as Vinaigrette pour Poireaux.

Adapted from a Helene Darroze recipe (Helene Darroze / AD Magazine France).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Helene Darroze / AD Magazine France (published as “Vinaigrette pour Poireaux”). Full citation lives in Provenance.

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