Sherry-Mustard-Shallot Vinaigrette

Name: Sherry-Mustard-Shallot Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: Mediterranean
Ingredients: 50 ml Sherry-Essig Sherry Vinegar; Prise Salz (1 g) Salt; Pfeffer (0.3 g) Pepper; 1 TL scharfer Senf (5 ml) Dijon Mustard; 1 kleine Schalotte fein Shallot; 100 ml Erdnuss- oder Sonnenblumenöl Peanut Oil

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

Léa Linster's Sherry-Mustard-Shallot Vinaigrette, from the published recipe.

Ratio

Sherry Vinegar 50 mlDijon Mustard 5 mlPeanut Oil 100 ml

Ingredients

Sherry Vinegar — 50 ml Sherry-Essig
Salt — Prise Salz (1 g)
Pepper — Pfeffer (0.3 g)
Dijon Mustard — 1 TL scharfer Senf (5 ml)
Shallot — 1 kleine Schalotte fein
Peanut Oil — 100 ml Erdnuss- oder Sonnenblumenöl

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Peanut Oil.
Add finishing notes: Salt, Pepper, Shallot.
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).

Originally published as Sherry–Mustard–Shallot Vinaigrette.

Adapted from a Léa Linster recipe (Léa Linster / Brigitte).

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 Léa Linster / Brigitte (published as “Sherry–Mustard–Shallot Vinaigrette”). Full citation lives in Provenance.

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