PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Ivorygate Lemon Marinade

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

Lemon Marinade from a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 300 ml, White Wine Vinegar 99 ml, Salt 3 ml
Lemon Juice 300 mlWhite Wine Vinegar 99 mlSalt 3 ml

Ingredients

  • Lemon Juice — 300ml of lemon juice
  • White Wine Vinegar — 100g of white wine vinegar
  • Salt — 1/2 tsp salt (2.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, White Wine Vinegar, Salt.
  2. Add finishing notes: Salt.
  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

Grazia Soncini works in Italian / Emilia-Romagna seafood at La Capanna di Eraclio; credentials include Michelin 1* (La Capanna di Eraclio, Codigoro).

Originally published as Lemon Marinade.

Adapted from a Grazia Soncini recipe (Grazia Soncini / Great Italian Chefs (anchovies marinated in lemon)).

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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 Grazia Soncini / Great Italian Chefs (anchovies marinated in lemon) (published as “Lemon Marinade”). Full citation lives in Provenance.

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