PANTRYFLEX

shake · vinaigrette

HATTED KITCHENPrep 5 min

Indigofield Ginger

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

From a hatted kitchen.

Ratio

Ratio by volume: White Balsamic 30 ml, Olive Oil 30 ml, Light Soy 15 ml, Rice Vinegar 15 ml
White Balsamic 30 mlOlive Oil 30 mlLight Soy 15 mlRice Vinegar 15 ml

Ingredients

  • White Balsamic — 2 Tbsp white balsamic vinegar (30 ml)
  • Olive Oil — 2 Tbsp light olive oil (30 ml)
  • Light Soy — 1 Tbsp Healthy Boy thin soy (15 ml)
  • Rice Vinegar — 1 Tbsp sweet ginger vinegar (15 ml)
  • Salt — season (1 g)

Method

  1. Pour to the lines in order (bottom → top): White Balsamic, Olive Oil, Light Soy, Rice Vinegar.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

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, done. No phone propped at the stove.

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Provenance

Andrew McConnell. Australian / contemporary. Cited awards include: Historic 2 hats (Cutler & Co).

Originally published as Ginger Vinaigrette.

Adapted from a Andrew McConnell recipe (Andrew McConnell / Gourmet Traveller).

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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 Andrew McConnell / Gourmet Traveller (published as “Ginger Vinaigrette”). Full citation lives in Provenance.

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