Pastrami Vinaigrette

Name: Pastrami Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (420 ml)
Cuisine: American
Ingredients: 10 sprigs thyme leaves, finely chopped (5 g) Thyme; 2 sprigs juniper leaves, finely chopped (1 g) Juniper; 1 clove garlic, minced Garlic; 1 cup olive oil (240 ml) Olive Oil; ¼ cup + 1 Tbsp minced celery (75 ml) Celery; ¼ cup honey (60 ml) Honey; ¼ cup minced cornichons (60 ml) Cornichon; ¼ cup red wine vinegar (60 ml) Red Wine Vinegar; 3 Tbsp ketchup (45 ml) Ketchup; 2 Tbsp mayo (30 ml) Mayo; 1½ Tbsp minced shallot (22.5 ml) Shallot; 1 Tbsp whole-grain mustard (15 ml) Grain Mustard; 1 Tbsp sugar (15 ml) Sugar; 1½ tsp pickling spice (7.5 ml) Pickling Spice; 1 tsp fennel seed (5 ml) Fennel Seed; ½ tsp chili flakes (2.5 ml) Chili Flake; salt to taste Salt; black pepper to taste Pepper

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

DRESSING · BEET TOAST OR DELI SANDWICHES

In the published recipe, this is the dressing for pastrami beet toast.

Ratino's pastrami vinaigrette for beet toast.

On the jar

PASTRAMI

Method: shake
Yield: about 1¾ cups
Ingredients: 18
Jar batch: 0.6× recipe

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Ratio

OLIVE OIL 240 mlHONEY 60 mlRED WINE VIN 60 mlKETCHUP 45 mlMAYO 30 ml

Ingredients

Thyme10 sprigs thyme leaves, finely chopped (5 g)
Juniper2 sprigs juniper leaves, finely chopped (1 g)
Garlic1 clove garlic, minced
Olive Oil1 cup olive oil (240 ml)
Celery¼ cup + 1 Tbsp minced celery (75 ml)
Honey¼ cup honey (60 ml)
Cornichon¼ cup minced cornichons (60 ml)
Red Wine Vinegar¼ cup red wine vinegar (60 ml)
Ketchup3 Tbsp ketchup (45 ml)
Mayo2 Tbsp mayo (30 ml)
Shallot1½ Tbsp minced shallot (22.5 ml)
Grain Mustard1 Tbsp whole-grain mustard (15 ml)
Sugar1 Tbsp sugar (15 ml)
Pickling Spice1½ tsp pickling spice (7.5 ml)
Fennel Seed1 tsp fennel seed (5 ml)
Chili Flake½ tsp chili flakes (2.5 ml)
Saltsalt to taste
Pepperblack pepper to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, HONEY, RED WINE VIN, KETCHUP, MAYO.
Add by count: ¾ STALK CELERY, 3 CORNICHONS.
Season to finish: THYME (about 1½ Tbsp), JUNIPER (1 sprig), GARLIC (½ clove), SHALLOT (¼ shallot), SUGAR (to taste), PICKLING SPICE (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 18 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 5 national awards

Pastrami Vinaigrette★ STARRED KITCHENOn the jar: PASTRAMI
Pepper Vinegar DressingNATIONAL AWARD WINNEROn the jar: PEPPER VINEG
Honey-Onion VinaigretteNATIONAL AWARD WINNEROn the jar: SWEET ONION
Maple Cider VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLE CIDER

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Provenance

Ryan Ratino. American / contemporary. Cited awards include: Michelin 2* (Jônt, DC elevation 2021); Michelin 1* (Bresca).

Adapted from a Ryan Ratino recipe (Ryan Ratino / Michelin Dining In (Bresca / Jônt)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ryan Ratino / Michelin Dining In (Bresca / Jônt) (published as “Pastrami Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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