01 · Pour to the line
Each printed tick is a pantry pour, scaled to the jar.
Published recipes from Michelin-starred kitchens and acclaimed chefs
The jar is the
measuring cup.
From The French Laundry's staff dressing to sauces by David Chang and Edward Lee, PantryFlex turns published recipes into precise fill lines printed directly on glass. Pour to the marks, shake, and dinner has a sauce.
$39.99 + S&H founding · first 500 · $49.99 after launch
- 2599
- Sauces
- 835
- Kitchens
- 852
- Stars among them
Independent adaptations of publicly published recipes. Not affiliated with or endorsed by any chef or restaurant.
In the jar · The Classic, published by James Beard
Source ↗Red wine vinegar
POUR TO 49 ML
Dijon
TO 60 ML
Olive oil
TO 255 ML
Shake ▸ done
Three moves. Zero spoons.
30 seconds to sauce
02 · Shake hard
Silicone-sealed lid on. Thirty seconds. Emulsion, not elbow grease.
03 · Done
Dinner has a sauce. Refill it yourself forever. No subscription, no pods.
What arrives
One jar. The pantry does the rest.
One jar at $39.99 + S&H, printed with your sauces as fill lines. No ingredients, no subscription. Pour from your own pantry to each line, cap the leak-proof lid, shake hard, done. When it runs out, refill it. Forever.
$39.99 + S&H founding · first 500 · $49.99 after launch
- 16 oz glass · about a cup per fill
- UV-printed fill lines
- Leak-proof silicone seal
- wide mouth
- Stackable · freezer safe
- hand wash
Custom jars carry your five sauces and your name on the spine.
*Fill-line geometry still in calibration. Care and volume claims final; line positions may shift before retail.
2599 sauces · 835 kitchens · 852 stars
Make dinner interesting.
Every sauce has a source. One tap opens the citation.
CAESAR
★★★ KITCHENCaesar Dressing
Thomas Keller's Caesar. Anchovy, garlic, parm — shaken to the lines
BARBECUE
★ STARRED KITCHENOnion-Coffee BBQ Sauce
Gordon Ramsay's BBQ sauce. Shake it cold, simmer it glossy
SOY-TARRAGON
★★★ KITCHENSoy-Tarragon Vinaigrette
Jean-Georges' soy-tarragon. Three-star umami from the pantry
LEMONSHALLO
★ STARRED KITCHENLemon-Shallot Watermelon Dressing
Grant Achatz's lemon-shallot. Bright, sharp, count the shallots
GOCHUJANG
NATIONAL AWARD WINNERGochujang Sauce
Edward Lee's gochujang shake-up, from his published recipe
PEANUT
NATIONAL AWARD WINNERPeanut Vinaigrette
Marcus Samuelsson's peanut vinaigrette. The shake works the paste in
LEMONCAPER
★ STARRED KITCHENLemon-Caper Fridge Vinaigrette
Curtis Stone's fridge vinaigrette. Lemon, capers, a half-bunch of parsley
SHALLOT
★ STARRED KITCHENMustard Vinaigrette
Tom Colicchio's mustard vinaigrette, from his published recipe
FAQ
Straight answers.
Each one is based on a recipe the chef or restaurant published themselves. We keep the published ratios and cite the source on every recipe page. The jar method is ours. PantryFlex is independent: no affiliation or endorsement, just the published sources.
No, and that's the point. Your pantry already owns the sauce. The jar just knows the recipe. Nothing ships but the jar.
If you can pour to a line, you're qualified. The jar does the measuring and the shake does the technique. Thirty seconds, no whisk, no cutting board.
Founding price $39.99 + S&H · first 500 on the list. $49.99 after launch. Recipes stay free on the site either way. The jar is optional.
No. One jar at $39.99 + S&H for the first 500 on the list ($49.99 after launch), about a cup per fill, roughly a week of dressings. Refill it from your pantry as long as you like. Every recipe stays free on the site.
No. The lid screws down onto a silicone sealing ring: airtight and leak-proof. The jar is 16 oz but a batch fills to about a cup on purpose: the empty half is where the shake happens.
No. The jar is the cold half of the kitchen: measure, shake, store. Simmer sauces shake cold in the jar, then finish in your pan. Let leftovers cool briefly before they go back in the glass, and refrigerate promptly. Don't shake a sealed warm jar.
