PANTRYFLEX

On the jar: Pearlpass Adobo Miel–chardonnay

shake · marinade

★ STARRED KITCHENPrep 5 min

Pearlpass Adobo Miel-Chardonnay

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 100 ml, White Wine Vinegar 30 ml, Honey 30 ml
Olive Oil 100 mlWhite Wine Vinegar 30 mlHoney 30 ml

Ingredients

  • Olive Oil — 100 ml AOVE
  • White Wine Vinegar — 2 cucharadas vinagre de Chardonnay (30 ml)
  • Honey — 2 cucharadas miel (30 ml)
  • Sugar — 1 cucharada azúcar fino (12 g)
  • Thyme — 1 cucharadita hojas de tomillo (1 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Honey.
  2. Add finishing notes: Sugar, Thyme.
  3. Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a Jason Atherton recipe (Jason Atherton / Madrid Fusión).

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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 Jason Atherton / Madrid Fusión (published as “Adobo Miel–Chardonnay”). Full citation lives in Provenance.

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