shake · vinaigrette
★ STARRED KITCHENPrep 5 minOpening La
Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.
La from a starred kitchen.
Ratio
Ingredients
- Dijon Mustard — 20 g de moutarde
- Grain Mustard — 10 g de moutarde a l'ancienne
- Sherry Vinegar — 5 cl de vinaigre de xeres (50 ml)
- Sunflower Oil — 15 cl d'huile de tournesol (150 ml)
- Salt — sel (2 g)
- Pepper — poivre (0.5 g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Grain Mustard, Sherry Vinegar, Sunflower Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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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First run is small.
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Provenance
Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.
Originally published as La Vinaigrette.
More from this kitchenFAQ
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 Philippe Etchebest (philippe-etchebest.com, Programme Mentor) (published as “La Vinaigrette”). Full citation lives in Provenance.