PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Caperdepot Helichrysum Vinegar

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Balsamic 250 ml
Balsamic 250 ml

Ingredients

  • Balsamic — 250 ml apple balsamic vinegar
  • Sugar — 30 g sugar
  • Verbena — 10 g verbena infusion
  • Helichrysum — 25 g dried helichrysum flower heads

Method

  1. Pour to the lines in order (bottom → top): Balsamic.
  2. Add finishing notes: Sugar, Verbena, Helichrysum.
  3. 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

Christopher Coutanceau. French seafood. Cited awards include: Michelin 3* (Christopher Coutanceau, La Rochelle); Michelin Green Star.

Originally published as Helichrysum Vinegar.

Adapted from a Christopher Coutanceau recipe (Christopher Coutanceau / Chablis Wines (oyster caviar…)).

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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 Christopher Coutanceau / Chablis Wines (oyster caviar…) (published as “Helichrysum Vinegar”). Full citation lives in Provenance.

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