PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Juniperpoint Reduced-Orange Citrus

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Orange Juice 80 ml, Thyme 5 ml, Balsamic 30 ml, Olive Oil 80 ml, Walnut Oil 80 ml
Orange Juice 80 mlThyme 5 mlBalsamic 30 mlOlive Oil 80 mlWalnut Oil 80 ml

Ingredients

  • Orange Juice — 1½ cups fresh orange juice → reduce to ⅓ cup; cool (80 ml)
  • Shallot — 1 shallot, minced
  • Thyme — 1 tsp minced fresh thyme (5 ml)
  • Balsamic — 2 Tbsp balsamic vinegar (30 ml)
  • Olive Oil — ⅓ cup EVOO (80 ml)
  • Walnut Oil — ⅓ cup walnut oil or hazelnut oil (80 ml)
  • Salt — Kosher salt (2 g)
  • Pepper — freshly ground black pepper (0.5 g)

Method

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

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Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Originally published as Reduced-Orange Citrus Vinaigrette.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Twin Cities 2014 vinaigrette primer).

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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 Wolfgang Puck / Twin Cities 2014 vinaigrette primer (published as “Reduced-Orange Citrus Vinaigrette”). Full citation lives in Provenance.

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