PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cinderhouse 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

Ratio by volume: Dijon Mustard 5 ml, Cider Vinegar 30 ml, Walnut Oil 120 ml, Olive Oil 120 ml
Dijon Mustard 5 mlCider Vinegar 30 mlWalnut Oil 120 mlOlive Oil 120 ml

Ingredients

  • Saltbig pinch of kosher salt (1.5 g)
  • Dijon Mustard1 tsp Dijon mustard (5 ml)
  • Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
  • Walnut Oil1/2 cup toasted walnut oil (120 ml)
  • Olive Oil1/2 cup extra-virgin olive oil (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Cider Vinegar, Walnut Oil, Olive Oil.
  2. Add finishing notes: Salt.
  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.

4 kitchens · 3 stars · 3 national awards

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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 kitchen

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 Renee Erickson / NJ.com excerpt (A Boat, a Whale & a Walrus, Sasquatch 2014) (published as “Cider-Walnut Oil Vinaigrette”). Full citation lives in Provenance.