PANTRYFLEX

shake · vinaigrette

HATTED KITCHENPrep 5 min

Indigoquay Lemon

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

From a hatted kitchen.

Ratio

Ratio by volume: Olive Oil 80 ml, Lemon Juice 30 ml
Olive Oil 80 mlLemon Juice 30 ml

Ingredients

  • Olive Oil — 80 ml (⅓ cup) EVOO
  • Lemon Juice — 2 Tbsp lemon juice (30 ml)
  • Salt — season (1 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
  2. Add finishing notes: Salt.
  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.

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Provenance

Dietmar Sawyere. Australian / European. Cited awards include: Historic 3 hats (Forty One).

Originally published as Lemon Vinaigrette (Riviera).

Adapted from a Dietmar Sawyere recipe (Dietmar Sawyere / Gourmet Traveller).

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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 Dietmar Sawyere / Gourmet Traveller (published as “Lemon Vinaigrette (Riviera)”). Full citation lives in Provenance.

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