PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Stoneroom Pistachio Relish

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

Pistachio Relish from a starred kitchen.

Ratio

Ratio by volume: Pistachios 80 ml, Shallot 80 ml, Capers 30 ml, Champagne 30 ml, Sugar 10 ml, Pink Pepper 5 ml, Olive Oil 30 ml
Pistachios 80 mlShallot 80 mlCapers 30 mlChampagne 30 mlSugar 10 mlPink Pepper 5 ml

Ingredients

  • Pistachios — 1/3 cup salted roasted pistachios (coarsely chopped) (80 ml)
  • Shallot — 1/3 cup very finely chopped shallots (80 ml)
  • Capers — 2 Tbsp small capers (rinsed) (30 ml)
  • Champagne — 2 Tbsp Champagne vinegar (30 ml)
  • Sugar — 2 tsp sugar (10 ml)
  • Pink Pepper — 1 tsp pink peppercorns (crushed) (5 ml)
  • Olive Oil — 2 Tbsp extra-virgin olive oil (30 ml)
  • Salt — Sea salt (2 g)

Method

  1. Pour to the lines in order (bottom → top): Pistachios, Shallot, Capers, Champagne, Sugar, Pink Pepper, Olive Oil.
  2. Add finishing notes: Pink Pepper, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

James Syhabout works in California fine dining / Lao-Thai roots at Commis; credentials include Michelin 1* (Commis, Oakland).

Originally published as Pistachio Relish.

Adapted from a James Syhabout recipe (James Syhabout / Food & Wine).

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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 James Syhabout / Food & Wine (published as “Pistachio Relish”). Full citation lives in Provenance.

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