PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Marrowpass Marinade Méditerranéenne

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 60 ml, Red Wine Vinegar 60 ml, Lemon Juice 30 ml, Garlic 15 ml, Parsley 15 ml, Oregano 15 ml
Olive Oil 60 mlRed Wine Vinegar 60 mlLemon Juice 30 mlGarlic 15 mlParsley 15 mlOregano 15 ml

Ingredients

  • Olive Oil — 60 ml (¼ cup) EVOO
  • Red Wine Vinegar — 60 ml (¼ cup) wine vinegar
  • Lemon Juice — juice + zest of 1 lemon (30 ml)
  • Shallot — 1 French shallot, chopped
  • Garlic — 15 ml (1 tbsp) chopped garlic
  • Parsley — 15 ml (1 tbsp) chopped parsley
  • Oregano — 15 ml (1 tbsp) oregano

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Lemon Juice, Garlic, Parsley, Oregano.
  2. Add finishing notes: Shallot.
  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

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).

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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 Jérôme Ferrer / Radio-Canada Mordu (published as “Marinade Méditerranéenne”). Full citation lives in Provenance.

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