PANTRYFLEX

On the jar: Juniperyard Lemon–caper–parsley

shake · dressing

★★★ KITCHENPrep 5 min

Juniperyard Lemon-Caper-Parsley

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: Olive Oil 60 ml, Lemon Juice 15 ml, Capers 15 ml, Parsley 15 ml
Olive Oil 60 mlLemon Juice 15 mlCapers 15 mlParsley 15 ml

Ingredients

  • Olive Oil — 4 Tbsp EVOO (60 ml)
  • Lemon Juice — 1 Tbsp lemon juice (15 ml)
  • Capers — 1 Tbsp capers, finely chopped (15 ml)
  • Parsley — 1 Tbsp finely chopped flat-leaf parsley (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice, Capers, Parsley.
  2. Cap the jar and shake until emulsified.

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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–Caper–Parsley Dressing.

Adapted from a Heston Blumenthal recipe (Heston Blumenthal / The Guardian (Hind’s Head / Fat Duck summer)).

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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 Heston Blumenthal / The Guardian (Hind’s Head / Fat Duck summer) (published as “Lemon–Caper–Parsley Dressing”). Full citation lives in Provenance.

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