PANTRYFLEX

On the jar: Copperbridge Honey–vinegar Caramel

shake · pan sauce

HATTED KITCHENPrep 5 min

Copperbridge Honey-Vinegar Caramel

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

From a hatted kitchen.

Ratio

Ratio by volume: Olive Oil 30 ml, White Wine Vinegar 15 ml, Honey 30 ml
Olive Oil 30 mlWhite Wine Vinegar 15 mlHoney 30 ml

Ingredients

  • Olive Oil — 2 Tbsp olive oil (pepper component separate) (30 ml)
  • White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
  • Honey — 2 Tbsp honey (30 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Honey.
  2. 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

Ben Shewry. Australian / contemporary. Cited awards include: Good Food Guide 3 hats (Attica).

Originally published as Honey–Vinegar Caramel (Tomatoes on Toast).

Adapted from a Ben Shewry recipe (Ben Shewry / Attica Digest (Ben's tomatoes on toast)).

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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 Ben Shewry / Attica Digest (Ben's tomatoes on toast) (published as “Honey–Vinegar Caramel (Tomatoes on Toast)”). Full citation lives in Provenance.

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