PANTRYFLEX

shake · dressing

★★★ KITCHENPrep 5 min

Junipergate Lemon Pickle-Juice

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

For greens, grains, and roasted vegetables.

Ratio

Ratio by volume: Pickle Juice 150 ml, Olive Oil 450 ml
Pickle Juice 150 mlOlive Oil 450 ml

Ingredients

  • Pickle Juice — 150 ml pickle juice (from: 50 g sugar + 100 g chardonnay vinegar + 150 g water over sliced lemons, ≥48 h)
  • Olive Oil — 450 ml olive oil
  • Salt — Salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Pickle Juice, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. 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.

3 kitchens · 7 stars · 2 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.

Originally published as Lemon Pickle-Juice Dressing.

Adapted from a Heston Blumenthal recipe (Heston Blumenthal / The Guardian (Hind’s Head lemon salad)).

More from this kitchen

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 Heston Blumenthal / The Guardian (Hind’s Head lemon salad) (published as “Lemon Pickle-Juice Dressing”). Full citation lives in Provenance.

Add to a jar