PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Pomegranate Syrup Dressing

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

Grant Achatz's Pomegranate Syrup Dressing, from the published recipe.

Ratio

Ratio by volume: Pom Molasses 45 ml, Red Wine Vinegar 15 ml, Canola Oil 45 ml
Pom Molasses 45 mlRed Wine Vinegar 15 mlCanola Oil 45 ml

Ingredients

  • Pom Molasses — 1/2 cup juice reduced to 3 Tbsp OR syrup (45 ml)
  • Red Wine Vinegar — 1 Tbsp (15 ml)
  • Canola Oil — 3 Tbsp (45 ml)

Method

  1. Pour to the lines in order (bottom → top): Pom Molasses, Red Wine Vinegar, Canola Oil.
  2. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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

American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.

Adapted from a Grant Achatz recipe (Grant Achatz / Food & Wine).

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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 Grant Achatz / Food & Wine (published as “Pomegranate Syrup Dressing”). Full citation lives in Provenance.

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