PANTRYFLEX

On the jar: Pearlroom Mangue–passion–wasabi

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Pearlroom Mangue-Passion-Wasabi

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

From a starred kitchen.

Ratio

Ratio by volume: Passion Fruit 100 ml, Olive Oil 200 ml
Passion Fruit 100 mlOlive Oil 200 ml

Ingredients

  • Mango — ½ mangue (100 g)
  • Passion Fruit — 10 cl jus passion (100 ml)
  • Olive Oil — 20 cl AOVE (200 ml)
  • Wasabi — ½ c.c. wasabi poudre (1.5 g)
  • Salt — sel QS (2 g)
  • Pepper — poivre QS (0.3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Pearlroom Mangue–passion–wasabi wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

François Adamski — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 2001; Michelin 1* (Le Gabriel, historical).

Originally published as Vinaigrette Mangue–Passion–Wasabi.

Adapted from a François Adamski recipe (François Adamski / QOOQ).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 François Adamski / QOOQ (published as “Vinaigrette Mangue–Passion–Wasabi”). Full citation lives in Provenance.

Companion jar