PANTRYFLEX

shake · marinade

★★★ KITCHENPrep 5 min

Ivoryhall Panch Phoron Marinade

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

A savory marinade for chicken, pork, or salmon.

Ratio

Ratio by volume: Rice Vinegar 200 ml, Lemon Juice 150 ml, Rapeseed Oil 100 ml, Water 100 ml
Rice Vinegar 200 mlLemon Juice 150 mlRapeseed Oil 100 mlWater 100 ml

Ingredients

  • Rice Vinegar — 200 g/ml Mizkan (Sushi-Essig)
  • Lemon Juice — 150 ml Zitronensaft
  • Rapeseed Oil — 100 ml Rapsöl
  • Water — 100 ml Wasser
  • Mustard Seed — 20 g Panch Phoron gemahlen
  • Salt — 10 g Salz

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar, Lemon Juice, Rapeseed Oil, Water.
  2. Add finishing notes: Mustard Seed, 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

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Panch Phoron Marinade.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau Atelier).

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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 Andreas Caminada / GaultMillau Atelier (published as “Panch Phoron Marinade”). Full citation lives in Provenance.

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