PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Amberhouse Sherry-Shallot

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

Wolfgang Puck's Amberhouse Sherry-Shallot, from the published recipe.

Ratio

Ratio by volume: Balsamic 45 ml, Sherry Vinegar 15 ml, Dijon Mustard 15 ml, Olive Oil 120 ml, Walnut Oil 80 ml
Balsamic 45 mlSherry Vinegar 15 mlDijon Mustard 15 mlOlive Oil 120 mlWalnut Oil 80 ml

Ingredients

  • Balsamic — 3 Tbsp (45 ml)
  • Sherry Vinegar — 1 Tbsp (or red wine vinegar) (15 ml)
  • Dijon Mustard — 1 Tbsp (15 ml)
  • Shallot — 1 small minced (20 g)
  • Thyme — 1/2 tsp minced fresh (0.5 g)
  • Olive Oil — 1/2 cup EVOO (120 ml)
  • Walnut Oil — 1/3 cup (80 ml)
  • Salt — 1/4 tsp kosher (1.5 g)
  • White Pepper — 1/8 tsp (0.25 g)

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Sherry Vinegar, Dijon Mustard, Olive Oil, Walnut Oil.
  2. Add finishing notes: Shallot, Thyme, Salt, White 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 Spago House Dressing.

Adapted from a recipe published by Wolfgang Puck in Wolfgang Puck Spago (Food.com reprint).

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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 Spago (Food.com reprint) (published as “Spago House Dressing”). Full citation lives in Provenance.

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