shake · marinade
★ STARRED KITCHENPrep 5 minAdobo Honey-Chardonnay
Independent adaptation of a publicly published Jason Atherton recipe. Not affiliated with, sponsored by, or endorsed by Jason Atherton.
MARINADE · BEETROOT & GOAT CHEESE SALAD
In the published recipe, this is the marinade for roasted beetroot with goat cheese.
Jason Atherton's honey-chardonnay adobo for beetroot.
Ratio
Ingredients
- Olive Oilabout 6 Tbsp (100 ml)
- White Wine Vinegar1/8 cup white wine vinegar (30 ml)
- Honey1/8 cup honey (30 ml)
- Sugarabout 1 Tbsp (12 g)
- Thymeabout ¼ bunch (1 g)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, HONEY.
- Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Season to finish: THYME (about 2 tsp).
- Cap the jar and shake until emulsified.
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One recipe. Two nights of dinner.
You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.
3 kitchens · 6 stars
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Provenance
Jason Atherton — published sauce recipes in the PantryFlex catalog. Michelin 1* (Pollen Street Social, historical).
Originally published as Adobo Miel–Chardonnay.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Jason Atherton / Madrid Fusión (published as “Adobo Miel–Chardonnay”). Full citation lives in Provenance.
Can I use it as a marinade and a sauce?
Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.