On the jar: Fennelgate Dragon
shake · vinaigrette
★ STARRED KITCHENPrep 5 minDragon Vinaigrette
Independent adaptation of a publicly published Filip Claeys recipe. Not affiliated with, sponsored by, or endorsed by Filip Claeys.
Dragon from a starred kitchen.
Ratio
Ratio by volume: Fish Stock 25 ml, Tarragon Vinegar 5 ml, Olive Oil 11 ml, Sour Cream 10 ml
Fish Stock 25 mlTarragon Vinegar 5 mlOlive Oil 11 mlSour Cream 10 ml
Ingredients
- Fish Stock — fumet 100 g reduced to 25 g
- Tarragon Vinegar — 5 g tarragon vinegar
- Olive Oil — 10 g olive oil
- Shallot — 10 g shallot
- Capers — 10 g capers
- Gherkin — 10 g gherkin
- Tarragon — 2 g tarragon
- Parsley — 5 g parsley
- Sour Cream — 10 g sour cream
Method
- Pour to the lines in order (bottom → top): Fish Stock, Tarragon Vinegar, Olive Oil, Sour Cream.
- Add finishing notes: Shallot, Capers, Gherkin, Tarragon, Parsley.
- Cap the jar and shake until emulsified.
Provenance
Filip Claeys works in Belgian / seafood at De Jonkman; credentials include Michelin 1* (De Jonkman, Belgium).
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 Filip Claeys / GaultMillau Belgium (Delizio Gold) (published as “Dragon Vinaigrette”). Full citation lives in Provenance.