shake · vinaigrette
★ STARRED KITCHENPrep 5 minRustikale Vinaigrette
Independent adaptation of a publicly published Léa Linster recipe. Not affiliated with, sponsored by, or endorsed by Léa Linster.
Léa Linster's Rustikale Vinaigrette, from the published recipe.
Ratio
Ratio by volume: Dijon Mustard 3 ml, White Wine Vinegar 53 ml, Vegetable Oil 150 ml
Dijon Mustard 3 mlWhite Wine Vinegar 53 mlVegetable Oil 150 ml
Ingredients
- Shallot — 1 kleine Schalotte
- Leek — ½ Stange junger Lauch (weiß) (40 g)
- Dijon Mustard — ½ TL scharfer Senf (2.5 ml)
- Salt — feines Meersalz (2 g)
- White Wine Vinegar — 3–4 EL Weißweinessig (52.5 ml)
- Vegetable Oil — 150 ml Öl
- Pepper — Pfeffer (0.3 g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Vegetable Oil.
- Add finishing notes: Shallot, Leek, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Léa Linster — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 1989; Michelin 1* (Léa Linster, historical).
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 Léa Linster / Gourmet Report (published as “Rustikale Vinaigrette”). Full citation lives in Provenance.