House Lemon-Olive

Name: House Lemon-Olive
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (16 ml)
Cuisine: Asian
Ingredients: 1.5 tsp lemon juice (7.5 ml) Lemon Juice; 1.5 tsp olive oil (7.5 ml) Olive Oil; pinch salt (0.5 g) Salt

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

From a starred kitchen.

Ratio

Lemon Juice 8 mlOlive Oil 8 ml

Ingredients

Lemon Juice — 1.5 tsp lemon juice (7.5 ml)
Olive Oil — 1.5 tsp olive oil (7.5 ml)
Salt — pinch salt (0.5 g)

Method

Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
Add finishing notes: Salt.
Cap the jar and shake until emulsified.

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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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House Lemon-Olive★ STARRED KITCHEN
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Provenance

Hayashi Ryohei works in Japanese at Tenoshima; credentials include Michelin 1* (Tenoshima).

Originally published as Lemon-Olive Dressing.

Adapted from a Hayashi Ryohei recipe (Hayashi Ryohei / NHK Kyō no Ryōri).

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 Hayashi Ryohei / NHK Kyō no Ryōri (published as “Lemon-Olive Dressing”). Full citation lives in Provenance.

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