PANTRYFLEX

On the jar: Copperbend Escabeche De Zanahoria

shake · dressing

★★★ KITCHENPrep 5 min

Escabeche de Zanahoria

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

Escabeche De Zanahoria from a three-star kitchen.

Ratio

Ratio by volume: Carrot Juice 55 ml, Fino Sherry 9 ml, Soy Sauce 9 ml, Sherry Vinegar 9 ml, Olive Oil 160 ml
Carrot Juice 55 mlFino Sherry 9 mlSoy Sauce 9 mlSherry Vinegar 9 mlOlive Oil 160 ml

Ingredients

  • Carrot Juice — 55 ml
  • Fino Sherry — 9 ml
  • Soy Sauce — 9 ml
  • Sherry Vinegar — 9 ml
  • Olive Oil — 160 ml
  • Salt — 2 g

Method

  1. Pour to the lines in order (bottom → top): Carrot Juice, Fino Sherry, Soy Sauce, Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

Provenance

Ángel León works in Andalusian marine cuisine at Aponiente; credentials include Michelin 3* (Aponiente, El Puerto de Santa María).

Originally published as Escabeche de Zanahoria.

Adapted from a Ángel León recipe (Ángel León (Aponiente) / Fòrum Gastronòmic Girona 2013 dossier).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ángel León (Aponiente) / Fòrum Gastronòmic Girona 2013 dossier (published as “Escabeche de Zanahoria”). Full citation lives in Provenance.

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