shake · vinaigrette
★ STARRED KITCHENPrep 5 minLinengate Échalote
Independent adaptation of a publicly published Rémy Giraud recipe. Not affiliated with, sponsored by, or endorsed by Rémy Giraud.
From a starred kitchen.
Ratio
Ingredients
- Shallot — 100 g shallots
- Peanut Oil — 200 g peanut oil
- Wine Vinegar — 40 g wine vinegar
- Sherry Vinegar — 40 g sherry vinegar
- Salt — fine salt (2 g)
- Pepper — milled pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Peanut Oil, Wine Vinegar, Sherry Vinegar.
- Add finishing notes: Shallot, 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.
4 kitchens · 5 stars · 2 national awards
- Linengate Échalote★ STARRED KITCHEN
- Riviera Citrus-Honey★★★ KITCHEN
- The ClassicNATIONAL AWARD WINNER
- Berkeley GarlicNATIONAL AWARD WINNER
First run is small.
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Provenance
Rémy Giraud. French. Cited awards include: Michelin 2* historical (Domaine des Hauts de Loire, Relais).
Originally published as Vinaigrette Échalote (Peanut Oil).
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 Rémy Giraud / Gourmetpedia (Hauts de Loire eel salad) (published as “Vinaigrette Échalote (Peanut Oil)”). Full citation lives in Provenance.