PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Pearlcourt Citrus

Independent adaptation of a publicly published Ashley Palmer-Watts recipe. Not affiliated with, sponsored by, or endorsed by Ashley Palmer-Watts.

Citrus from a three-star kitchen.

Ratio

Ratio by volume: Olive Oil 90 ml, Orange Juice 20 ml, Lemon Juice 20 ml, Dijon Mustard 5 ml
Olive Oil 90 mlOrange Juice 20 mlLemon Juice 20 mlDijon Mustard 5 ml

Ingredients

  • Olive Oil — 90ml of extra virgin olive oil
  • Orange Juice — 20g of orange juice
  • Lemon Juice — 20g of lemon juice
  • Dijon Mustard — 5g of Dijon mustard
  • Sugar — 5g of sugar

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Orange Juice, Lemon Juice, Dijon Mustard.
  2. Add finishing notes: Sugar.
  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

Ashley Palmer-Watts works in Modern British / historical British at Dinner by Heston Blumenthal; credentials include Michelin 2* (Dinner by Heston Blumenthal, London, as executive head chef); Michelin 3* (The Fat Duck, Bray, as head chef historically).

Originally published as Citrus Dressing.

Adapted from a Ashley Palmer-Watts recipe (Ashley Palmer-Watts / Great British Chefs (crab and citrus salad)).

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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 Ashley Palmer-Watts / Great British Chefs (crab and citrus salad) (published as “Citrus Dressing”). Full citation lives in Provenance.

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