PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Weeknight Sureau

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

From a starred kitchen.

Ratio

Ratio by volume: Elderflower Vi 50 ml, Grapeseed Oil 44 ml, Olive Oil 66 ml
Elderflower Vi 50 mlGrapeseed Oil 44 mlOlive Oil 66 ml

Ingredients

  • Elderflower Vi — 50 g sureau vinegar
  • Grapeseed Oil — 40 g grapeseed oil
  • Olive Oil — 60 g olive oil
  • Salt — pinch salt (1 g)
  • Muscovado — 3 g muscovado

Method

  1. Pour to the lines in order (bottom → top): Elderflower Vi, Grapeseed Oil, Olive Oil.
  2. Add finishing notes: Salt, Muscovado.
  3. Cap the jar and shake until emulsified.

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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

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)).

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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 Jeremy Gillon / Michelin Guide (JAG sureau scallops) (published as “Sureau Dressing”). Full citation lives in Provenance.

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