PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Quartzpoint Condimentée

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

From a starred kitchen.

Ratio

Ratio by volume: Soy Cream 200 ml, Dijon Mustard 5 ml, Timut Vinegar 5 ml, Ketchup 10 ml, Garlic Powder 5 ml, Chives 15 ml
Soy Cream 200 mlDijon Mustard 5 mlTimut Vinegar 5 mlKetchup 10 mlGarlic Powder 5 mlChives 15 ml

Ingredients

  • Soy Cream — 20 cl crème de soja (200 ml)
  • Dijon Mustard — 1 c.c. moutarde (5 ml)
  • Timut Vinegar — 1 c.c. vinaigre de Timut (5 ml)
  • Ketchup — 2 c.c. ketchup (10 ml)
  • Garlic Powder — 1 c.c. poudre d'ail (5 ml)
  • Chives — 1 c.s. ciboulette ciselée (15 ml)
  • Salt — sel fin PM (2 g)
  • Pepper — poivre PM (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Soy Cream, Dijon Mustard, Timut Vinegar, Ketchup, Garlic Powder, Chives.
  2. Add finishing notes: 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

Franck Putelat — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Silver 2003; Michelin 2* (La Table de Franck Putelat).

Originally published as Sauce Condimentée (Asperges).

Adapted from a Franck Putelat recipe (Franck Putelat / Amphora Book 4).

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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 Franck Putelat / Amphora Book 4 (published as “Sauce Condimentée (Asperges)”). Full citation lives in Provenance.

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