PANTRYFLEX

On the jar: Saffronforge Walnut

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Walnut Vinaigrette

Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.

Walnut from a national-award-winning chef.

Ratio

Ratio by volume: Sherry Vinegar 45 ml, Water 15 ml, Dijon Mustard 15 ml, Honey 15 ml, Shallot 15 ml, Olive Oil 120 ml, Canola Oil 60 ml, Walnut Oil 5 ml, Salt 3 ml, Pepper 1 ml
Sherry Vinegar 45 mlWater 15 mlDijon Mustard 15 mlHoney 15 mlShallot 15 mlOlive Oil 120 ml

Ingredients

  • Walnuts — 56.7 g
  • Sherry Vinegar — 45 ml
  • Water — 15 ml
  • Dijon Mustard — 15 ml
  • Honey — 15 ml
  • Shallot — 15 ml
  • Olive Oil — 120 ml
  • Canola Oil — 60 ml
  • Walnut Oil — 5 ml
  • Salt — 2.5 ml
  • Pepper — 1.25 ml

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Water, Dijon Mustard, Honey, Shallot, Olive Oil, Canola Oil, Walnut Oil, Salt, Pepper.
  2. Add finishing notes: Walnuts, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).

Adapted from a J. Kenji López-Alt recipe (J. Kenji López-Alt / Serious Eats (Food Lab)).

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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 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 J. Kenji López-Alt / Serious Eats (Food Lab) (published as “Walnut Vinaigrette”). Full citation lives in Provenance.

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