PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Balsamic-Lemon Vinaigrette

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

Suzanne Goin's Balsamic-Lemon Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Balsamic 30 ml, Lemon Juice 5 ml, Olive Oil 60 ml
Balsamic 30 mlLemon Juice 5 mlOlive Oil 60 ml

Ingredients

  • Balsamic — 2 Tbsp (30 ml)
  • Lemon Juice — 1 tsp (5 ml)
  • Salt — 1/4 tsp sea (1.5 g)
  • Olive Oil — 1/4 cup EVOO (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Lemon Juice, Olive Oil.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 0 stars · 2 national awards

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Food & Wine steak salad).

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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 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 Suzanne Goin / Food & Wine steak salad (published as “Balsamic-Lemon Vinaigrette”). Full citation lives in Provenance.

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