PANTRYFLEX

shake · vinaigrette

HATTED KITCHENPrep 5 min

Ironhall Curry

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

From a hatted kitchen.

Ratio

Ratio by volume: Honey 5 ml, White Wine Vinegar 25 ml, Lemon Juice 5 ml, Olive Oil 50 ml
Honey 5 mlWhite Wine Vinegar 25 mlLemon Juice 5 mlOlive Oil 50 ml

Ingredients

  • Curry Powder — 5g curry powder
  • Honey — 15g honey (~1 tsp)
  • White Wine Vinegar — 25ml white wine vinegar
  • Lemon Juice — 1 tsp lemon juice (5 ml)
  • Olive Oil — 50ml extra-virgin olive oil
  • Shallot — 1/2 shallot, sliced thinly (~25g)
  • Salt — pinch of salt (1 g)

Method

  1. Pour to the lines in order (bottom → top): Honey, White Wine Vinegar, Lemon Juice, Olive Oil.
  2. Add finishing notes: Curry Powder, Shallot, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Danielle Alvarez — published sauce recipes in the PantryFlex catalog. AGFG 2 hats (Fred's, Paddington).

Originally published as Curry Vinaigrette.

Adapted from a Danielle Alvarez recipe (Danielle Alvarez / Broadsheet (nutty crispy spring rice salad)).

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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 Danielle Alvarez / Broadsheet (nutty crispy spring rice salad) (published as “Curry Vinaigrette”). Full citation lives in Provenance.

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