PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Pearlmill Lemon Soy

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

Lemon Soy from a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 30 ml, Red Wine Vinegar 15 ml, Soy Sauce 8 ml, Olive Oil 240 ml
Lemon Juice 30 mlRed Wine Vinegar 15 mlSoy Sauce 8 mlOlive Oil 240 ml

Ingredients

  • Lemon Juice — 2 tbsp of lemon juice (30 ml)
  • Red Wine Vinegar — 1 tbsp of red wine vinegar (15 ml)
  • Soy Sauce — 1 1/2 tsp soy sauce (7.5 ml)
  • Salt — 1 pinch of salt (1 g)
  • Pepper — 1/2 tsp pepper (1 g)
  • Olive Oil — 240ml of extra virgin olive oil

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Red Wine Vinegar, Soy Sauce, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  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.

2 kitchens · 4 stars · 1 national award

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Provenance

Andy Waters works in Modern British at Edmunds; credentials include Michelin 1* (Edmunds, Henley-in-Arden).

Originally published as Lemon Soy Vinaigrette.

Adapted from a Andy Waters recipe (Andy Waters / Great British Chefs (baked soy salmon)).

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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 Andy Waters / Great British Chefs (baked soy salmon) (published as “Lemon Soy Vinaigrette”). Full citation lives in Provenance.

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