PANTRYFLEX

On the jar: Saffronmill Lime Salt-And-Pepper

shake · seafood sauce

NATIONAL AWARD WINNERPrep 5 min

Saffronmill Lime Salt-and-Pepper

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

Charles Phan's Saffronmill Lime Salt-And-Pepper, from the published recipe.

Ratio

Ratio by volume: Lime Juice 60 ml
Lime Juice 60 ml

Ingredients

  • Lime Juice — 1/4 cup (60 ml)
  • Salt — 1 tsp kosher (6 g)
  • Pepper — 1/2 tsp freshly ground black (1 g)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice.
  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 · 1 star · 3 national awards

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Provenance

Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.

Originally published as Lime Salt-and-Pepper Dipping Sauce.

Adapted from a Charles Phan recipe (The Slanted Door / 7x7 Bay Area).

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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 The Slanted Door / 7x7 Bay Area (published as “Lime Salt-and-Pepper Dipping Sauce”). Full citation lives in Provenance.

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