shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minCinderhouse Cider-Walnut Oil
Independent adaptation of a publicly published Renee Erickson recipe. Not affiliated with, sponsored by, or endorsed by Renee Erickson.
Cider-Walnut Oil from a national-award-winning chef.
Ratio
Ingredients
- Salt — big pinch of kosher salt (1.5 g)
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Cider Vinegar — 2 Tbsp apple cider vinegar (30 ml)
- Walnut Oil — 1/2 cup toasted walnut oil (120 ml)
- Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Cider Vinegar, Walnut Oil, Olive Oil.
- Add finishing notes: Salt.
- 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 · 3 stars · 3 national awards
- Cinderhouse Cider-Walnut OilNATIONAL AWARD WINNER
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- The ClassicNATIONAL AWARD WINNER
- Berkeley GarlicNATIONAL AWARD WINNER
First run is small.
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Provenance
Renee Erickson works in Pacific Northwest / seafood at The Whale Wins; credentials include James Beard Best Chef: Northwest 2016 (The Whale Wins).
Originally published as Cider-Walnut Oil 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 Renee Erickson / NJ.com excerpt (A Boat, a Whale & a Walrus, Sasquatch 2014) (published as “Cider-Walnut Oil Vinaigrette”). Full citation lives in Provenance.