simmer · pickle sauce
★ STARRED KITCHENPrep 5 minCook 15 minLinenwharf Jugo / Escabeche
Independent adaptation of a publicly published Andoni Luis Aduriz recipe. Not affiliated with, sponsored by, or endorsed by Andoni Luis Aduriz.
From a starred kitchen.
Ratio
Ingredients
- Olive Oil — 160 g AOVE
- Carrot — 150 g zanahoria
- Onion — 160 g cebolla
- White Wine — 250 ml vino blanco
- Cider Vinegar — 175 ml vinagre de manzana
- Thyme — 1 rama tomillo
- Rosemary — 1 rama romero
- Bay Leaf — 1 hoja laurel
- Salt — 1 cucharada sopera sal (15 ml)
- Pepper — 1 cucharada sopera pimienta (15 ml)
Method
- Pour to the lines in order (bottom → top): Olive Oil, White Wine, Cider Vinegar, Salt, Pepper.
- Add: Carrot, Onion, Thyme, Rosemary, Bay Leaf, Salt.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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Provenance
Andoni Luis Aduriz. Basque / contemporary. Cited awards include: Michelin 2* (Mugaritz).
Originally published as Jugo / Escabeche.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Andoni Luis Aduriz / El País EPS (published as “Jugo / Escabeche”). Full citation lives in Provenance.