Chive-Raspberry Vinaigrette

Name: Chive-Raspberry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 110 ml
Cuisine: French Classic
Ingredients: 16.7 g Chives; 50 ml Sunflower Oil; 50 ml Raspberry Vinegar; 5 ml Dijon Mustard; 2 g Salt; 0.5 g Pepper; 2 g Sugar

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

Chive-Raspberry from a starred kitchen.

Ratio

Sunflower Oil 50 mlRaspberry Vinegar 50 mlDijon Mustard 5 ml

Ingredients

Chives — 16.7 g
Sunflower Oil — 50 ml
Raspberry Vinegar — 50 ml
Dijon Mustard — 5 ml
Salt — 2 g
Pepper — 0.5 g
Sugar — 2 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Felix Schneider works in Franconian / regional German at etz; credentials include Michelin 2* (etz, Nuremberg).

Adapted from a Felix Schneider recipe (Felix Schneider / Feinschmecker (Vinaigrette mit Schnittlauchöl)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Felix Schneider / Feinschmecker (Vinaigrette mit Schnittlauchöl) (published as “Chive-Raspberry Vinaigrette”). Full citation lives in Provenance.