PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Tidehouse Silky Pepper Sherry

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Olive Oil 23 ml, Sherry Vinegar 8 ml
Olive Oil 23 mlSherry Vinegar 8 ml

Ingredients

  • Olive Oil — 1½ Tbsp of the pepper cooking oil (22.5 ml)
  • Sherry Vinegar — 1½ tsp sherry vinegar (7.5 ml)
  • Salt — salt (1 g)

Method

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

Alex Raij. Spanish / Basque. Cited awards include: Michelin (La Vara, NYC); James Beard Best Chef: NYC semifinalist.

Originally published as Silky Pepper Sherry Dressing.

Adapted from a Alex Raij recipe (Alex Raij / Food & Wine (silky red peppers)).

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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 Alex Raij / Food & Wine (silky red peppers) (published as “Silky Pepper Sherry Dressing”). Full citation lives in Provenance.

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