PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ironpoint Honey-Vinegar

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Cider Vinegar 60 ml, Shallot 30 ml, Olive Oil 180 ml
Cider Vinegar 60 mlShallot 30 mlOlive Oil 180 ml

Ingredients

  • Cider Vinegar — 1/4 cup honey vinegar (or ACV) (60 ml)
  • Shallot — 2 Tbsp shallot (30 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)
  • Olive Oil — 3/4 cup EVOO (180 ml)

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Shallot, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  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.

3 kitchens · 5 stars · 2 national awards

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Provenance

New American chef and Craft founder; James Beard Outstanding Chef with historical Michelin association in New York.

Originally published as Honey-Vinegar Vinaigrette.

Adapted from a Tom Colicchio recipe (Tom Colicchio / Good Morning America (broccoli pasta fennel 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 Tom Colicchio / Good Morning America (broccoli pasta fennel salad) (published as “Honey-Vinegar Vinaigrette”). Full citation lives in Provenance.

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