On the jar: Ivoryrail Clam
stove · dressing
★ STARRED KITCHENPrep 10 minCook 15 minClam Dressing
Independent adaptation of a publicly published Paul Foster recipe. Not affiliated with, sponsored by, or endorsed by Paul Foster.
Clam from a starred kitchen.
Ratio
Ratio by volume: Olive Oil 300 ml, Cider Vinegar 100 ml, Dijon Mustard 19 ml
Olive Oil 300 mlCider Vinegar 100 mlDijon Mustard 19 ml
Ingredients
- Onion — 300 g
- Olive Oil — 300 ml
- Garlic — 20 g
- Cider Vinegar — 100 ml
- Smoked Paprika — 30 g
- Dijon Mustard — 19.05 ml
- Salt — 3 g
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Paul Foster works in Modern British at Salt; credentials include Michelin 1* (Salt, Stratford-upon-Avon).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
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 Paul Foster / V&A Blog (Salt cookbook: wagyu sirloin with Palourde clams) (published as “Clam Dressing”). Full citation lives in Provenance.