PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Tallowbench Maple Syrup

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 400 ml, Water 100 ml, Maple Syrup 200 ml, Sherry Vinegar 50 ml
Olive Oil 400 mlWater 100 mlMaple Syrup 200 mlSherry Vinegar 50 ml

Ingredients

  • Olive Oil — 400 ml olive oil
  • Water — 100 ml water
  • Maple Syrup — 200 ml maple syrup
  • Sherry Vinegar — 50 ml sherry vinegar
  • Salt — salt (2 g)
  • White Pepper — ground white pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Water, Maple Syrup, Sherry Vinegar.
  2. Add finishing notes: Salt, White 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.

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Provenance

Adam Gray works in Modern British at Rhodes Twenty Four; credentials include Michelin 1* (Rhodes Twenty Four, London, as head chef); Michelin 1* (City Rhodes, London, as head chef historically).

Originally published as Maple Syrup Dressing.

Adapted from a Adam Gray recipe (Adam Gray / Great British Chefs).

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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 Adam Gray / Great British Chefs (published as “Maple Syrup Dressing”). Full citation lives in Provenance.

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