PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Mediterranean Marinade

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

MARINADE · PROTEINS; JAR SHAKE

A marinade for Proteins; jar shake.

A savory marinade for chicken, pork, or salmon.

On the jar

HERB

Method
shake
Yield
about ¾ cup
Ingredients
7
Jar batch
1.7× recipe
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Ratio

Ratio by volume: OLIVE OIL 60 ml, RED WINE VIN 60 ml, LEMON JUICE 30 ml
OLIVE OIL 60 mlRED WINE VIN 60 mlLEMON JUICE 30 ml

Ingredients

  • Olive Oil60 ml (¼ cup) EVOO
  • Red Wine Vinegar60 ml (¼ cup) wine vinegar
  • Lemon Juicejuice + zest of 1 lemon (30 ml)
  • Shallotabout ½ shallot (25 g)
  • Garlic15 ml (1 tbsp) chopped garlic
  • Parsley15 ml (1 tbsp) chopped parsley
  • Oregano15 ml (1 tbsp) oregano

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, LEMON JUICE.
  2. Add by count: 1½ SHALLOTS, 3½ CLOVES GARLIC.
  3. Season to finish: PARSLEY (about 3 Tbsp), OREGANO (about 1½ Tbsp).
  4. 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.

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Marinade Méditerranéenne.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

More from this kitchen

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 1.7× 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 Jérôme Ferrer / Radio-Canada Mordu (published as “Marinade Méditerranéenne”). 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.

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