shake · vinaigrette
★ STARRED KITCHENPrep 5 minHighlands Vierge
Independent adaptation of a publicly published Daniel Galmiche recipe. Not affiliated with, sponsored by, or endorsed by Daniel Galmiche.
From a starred kitchen.
Ratio
Ingredients
- Olive Oil — 4 tbsp of extra virgin olive oil (60 ml)
- Shallot — 1 shallot, diced
- Tomato — 1 tomato, deseeded, skinned and diced
- Balsamic — 1 tbsp of balsamic vinegar, good-quality (15 ml)
- Lime Juice — 1/2 lime, juiced
- Parsley — 1 handful of flat-leaf parsley, or coriander, finely chopped (10 g)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Balsamic, Lime Juice.
- Add finishing notes: Shallot, Tomato, Parsley, Salt, Pepper.
- 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.
3 kitchens · 7 stars · 1 national award
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First run is small.
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Provenance
Daniel Galmiche works in Modern French / British at Knockinaam Lodge; Harvey’s Bristol; Cliveden House; credentials include Michelin 1* (Knockinaam Lodge; Harvey’s Bristol; Cliveden House).
Originally published as Sauce Vierge.
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 Daniel Galmiche / Great British Chefs (Fjord trout) (published as “Sauce Vierge”). Full citation lives in Provenance.