PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Creamroom Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 50 ml, Sherry Vinegar 50 ml
Olive Oil 50 mlSherry Vinegar 50 ml

Ingredients

  • Cilantro — chopped coriander + parsley + chervil + dill, mixed (30 g)
  • Olive Oil — 5 cl huile d'olive (50 ml)
  • Sherry Vinegar — 5 cl vinaigre de Xérès (50 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar.
  2. Add finishing notes: Cilantro, Salt, Pepper.
  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

Enrique Casarrubias. Spanish / Mediterranean. Cited awards include: Michelin 1* (Oxte, Paris, first star 2021).

Originally published as Salsa Verde (Herbes + Xérès).

Adapted from a Enrique Casarrubias recipe (Enrique Casarrubias / Michelin Dining In (Oxte)).

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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 Enrique Casarrubias / Michelin Dining In (Oxte) (published as “Salsa Verde (Herbes + Xérès)”). Full citation lives in Provenance.

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