PANTRYFLEX

On the jar: Ivoryforge Au Curry

shake · vinaigrette

★★★ KITCHENPrep 5 min

Vinaigrette Au Curry

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

Au Curry from a three-star kitchen.

Ratio

Ratio by volume: Lime Juice 30 ml, Olive Oil 250 ml
Lime Juice 30 mlOlive Oil 250 ml

Ingredients

  • Lime Juice — 30 ml
  • Curry Powder — 10 g
  • Olive Oil — 250 ml
  • Salt — 2 g

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Olive Oil.
  2. Add finishing notes: Curry Powder, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

Éric Frechon works in French haute cuisine / brasserie at Epicure; credentials include Michelin 3* (Epicure, Le Bristol Paris, 2009-2024).

Originally published as Vinaigrette au Curry.

Adapted from a Éric Frechon recipe (Éric Frechon / Vanity Fair (crabe avocat pamplemousse)).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Éric Frechon / Vanity Fair (crabe avocat pamplemousse) (published as “Vinaigrette au Curry”). Full citation lives in Provenance.

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