PANTRYFLEX

On the jar: Ivoryrail Zitronenöl–riesling Marinade

shake · marinade

★ STARRED KITCHENPrep 5 min

Ivoryrail Zitronenöl-Riesling Marinade

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 40 ml, White Wine Vinegar 20 ml, Creme Fraiche 30 ml
Olive Oil 40 mlWhite Wine Vinegar 20 mlCreme Fraiche 30 ml

Ingredients

  • Olive Oil — 40 ml Zitronenöl
  • White Wine Vinegar — 20 ml Rieslingessig
  • Creme Fraiche — 2 EL crème fraîche (in parsley paste) (30 ml)
  • Parsley — 1 Bund Petersilie (blanched paste) (30 g)
  • Salt — Salz (2 g)
  • Pepper — Pfeffer (1 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Creme Fraiche.
  2. Add finishing notes: Parsley, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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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

Andreas Döllerer works in Alpine / Austrian at Döllerer; credentials include Michelin 2* (Döllerer, Gault Millau).

Originally published as Zitronenöl–Riesling Marinade.

Adapted from a Andreas Döllerer recipe (Andreas Döllerer / Die Presse).

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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 Döllerer / Die Presse (published as “Zitronenöl–Riesling Marinade”). Full citation lives in Provenance.

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