Elderflower Dressing

Name: Elderflower Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Elderflower Vi; 3 Tbsp (44 ml) Grapeseed Oil; about ¼ cup (66 ml) Olive Oil; pinch salt (1 g) Salt; 3 g Muscovado

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

DRESSING · SCALLOPS & CELERIAC

In the published recipe, this is the dressing for scallops and celeriac.

Jeremy Gillon's elderflower dressing for scallops.

On the jar

ELDERFLOWER

Method: shake
Yield: about ¾ cup
Ingredients: 5
Jar batch: 1.6× recipe

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Ratio

OLIVE OIL 66 mlELDERFLOWER VI 50 mlGRAPESEED OIL 44 ml

Ingredients

Elderflower Viabout 3 Tbsp (50 ml)
Grapeseed Oil3 Tbsp (44 ml)
Olive Oilabout ¼ cup (66 ml)
Saltpinch salt (1 g)
Muscovado3 g

Method

Pour to the lines in order (bottom → top): OLIVE OIL, ELDERFLOWER VI, GRAPESEED OIL.
Season to finish: SALT (about ¼ tsp), MUSCOVADO (about 1 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 2 national awards

Elderflower Dressing★ STARRED KITCHENOn the jar: ELDERFLOWER
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Jeremy Gillon works in Modern French / Singapore at JAG; credentials include Michelin 1* (JAG, Singapore).

Originally published as Sureau Dressing.

Adapted from a Jeremy Gillon recipe (Jeremy Gillon / Michelin Guide (JAG sureau scallops)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.6× 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 Jeremy Gillon / Michelin Guide (JAG sureau scallops) (published as “Sureau Dressing”). Full citation lives in Provenance.

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