PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Stonestreet Mimosa

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

From a starred kitchen.

Ratio

Ratio by volume: Rapeseed Oil 100 ml, White Wine Vinegar 15 ml, Lemon Juice 30 ml, Dijon Mustard 15 ml
Rapeseed Oil 100 mlWhite Wine Vinegar 15 mlLemon Juice 30 mlDijon Mustard 15 ml

Ingredients

  • Rapeseed Oil — 100 ml rapeseed oil
  • White Wine Vinegar — 15 ml white wine vinegar
  • Lemon Juice — 1 lemon juice (30 ml)
  • Lemon Zest — 1 lemon zest (2 g)
  • Dijon Mustard — 1 tbsp Dijon (15 ml)
  • Sugar — 1 tsp caster sugar (4 g)
  • Parsley — 1 tbsp parsley (3 g)
  • Chives — 1 tbsp chives (3 g)
  • Egg — 2 eggs (boil 8 min, grate into dressing)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Rapeseed Oil, White Wine Vinegar, Lemon Juice, Dijon Mustard.
  2. Add finishing notes: Lemon Zest, Sugar, Parsley, Chives, Egg, Salt.
  3. Cap the jar and shake until emulsified.

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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

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Originally published as Mimosa Vinaigrette.

Adapted from a Richard Corrigan recipe (Richard Corrigan / RTÉ).

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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 Richard Corrigan / RTÉ (published as “Mimosa Vinaigrette”). Full citation lives in Provenance.

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