shake · escabeche
★ STARRED KITCHENPrep 5 minEscabeche de Mandarina
Independent adaptation of a publicly published Rubén Sánchez-Camacho recipe. Not affiliated with, sponsored by, or endorsed by Rubén Sánchez-Camacho.
Rubén Sánchez-Camacho's Escabeche de Mandarina, from the published recipe.
Ratio
Ratio by volume: Olive Oil 400 ml, Sherry Vinegar 50 ml, Orange Juice 200 ml, White Wine 100 ml
Olive Oil 400 mlSherry Vinegar 50 mlOrange Juice 200 mlWhite Wine 100 ml
Ingredients
- Olive Oil — 400 ml AOVE
- Sherry Vinegar — 50 ml vinagre Jerez
- Orange Juice — 200 ml zumo mandarina
- White Wine — 100 ml vino blanco
- Onion — cebolla (80 g)
- Carrot — zanahoria (40 g)
- Salt — sal (3 g)
- Pepper — pimienta (1 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Orange Juice, White Wine.
- Add finishing notes: Onion, Carrot, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Rubén Sánchez-Camacho — published sauce recipes in the PantryFlex catalog. Michelin 1* (Epílogo).
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 Rubén Sánchez-Camacho / 7 Caníbales (published as “Escabeche de Mandarina”). Full citation lives in Provenance.