shake · dip
★ STARRED KITCHENPrep 5 minBronx Fish & Chips
Independent adaptation of a publicly published Jean Imbert recipe. Not affiliated with, sponsored by, or endorsed by Jean Imbert.
From a starred kitchen.
Ratio
Ingredients
- Yogurt — 200 g plain sheep's or Greek yogurt
- Chives — 1 bunch chives, finely chopped (15 g)
- Coriander — 1 bunch coriander, finely chopped (15 g)
- Shallot — 1 shallot, finely diced
- Cucumber — 1 cucumber, finely diced
- Salt — salt
- Pepper — pepper
- Espelette — Espelette pepper
- Olive Oil — EVOO un filet (15 ml)
Method
- Pour to the lines in order (bottom → top): Yogurt, Olive Oil.
- Add finishing notes: Chives, Coriander, Shallot, Cucumber, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
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
Jean Imbert. French. Cited awards include: Michelin 1* (Plaza Athénée).
Originally published as Fish & Chips Herbed Greek-Yogurt Dip.
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?
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 Jean Imbert / Vogue (fish & chips, 4) (published as “Fish & Chips Herbed Greek-Yogurt Dip”). Full citation lives in Provenance.