PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Zestyard Rocket Balsamic

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

From a starred kitchen.

Ratio

Ratio by volume: Balsamic 15 ml, Olive Oil 30 ml
Balsamic 15 mlOlive Oil 30 ml

Ingredients

  • Balsamic — 1 tbsp balsamic vinegar (at least 8 years old) (15 ml)
  • Olive Oil — 2 tbsp EVOO (30 ml)
  • Pepper — freshly ground black pepper

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Olive Oil.
  2. Add finishing notes: Pepper.
  3. 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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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Rocket Balsamic Vinaigrette.

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian (Kitchen Secrets squid salad)).

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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 Raymond Blanc / The Guardian (Kitchen Secrets squid salad) (published as “Rocket Balsamic Vinaigrette”). Full citation lives in Provenance.

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