On the jar: Capergate Misovinaigrette
shake · vinaigrette
★ STARRED KITCHENPrep 5 minMisovinaigrette
Independent adaptation of a publicly published Tristan Brandt recipe. Not affiliated with, sponsored by, or endorsed by Tristan Brandt.
Misovinaigrette from a starred kitchen.
Ratio
Ratio by volume: Rice Vinegar 25 ml, Ponzu 40 ml, Mirin 20 ml, Yuzu Juice 8 ml, Verbena Oil 125 ml
Rice Vinegar 25 mlPonzu 40 mlMirin 20 mlYuzu Juice 8 mlVerbena Oil 125 ml
Ingredients
- Rice Vinegar — 25 g Reisessig
- Ponzu — 40 g Ponzu
- Mirin — 20 g Mirin
- Yuzu Juice — 8 g Yuzusaft
- Sugar — 7 g Zucker
- Miso — 25 g Miso
- Xanthan — 1 Prise Xanthan (0.3 g)
- Verbena Oil — 115 g Verbeneöl
Method
- Pour to the lines in order (bottom → top): Rice Vinegar, Ponzu, Mirin, Yuzu Juice, Verbena Oil.
- Add finishing notes: Sugar, Miso, Xanthan.
- Cap the jar and shake until emulsified.
Provenance
Tristan Brandt works in Modern German at Opus / Brandt lineage; credentials include Michelin 2* (Opus / Brandt lineage).
More from this kitchenFAQ
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 Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse) (published as “Misovinaigrette”). Full citation lives in Provenance.