PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Carrot-Ginger Vinaigrette

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Carrot Juice 187 ml, Apple Juice 125 ml, Cider Vinegar 83 ml, Vegetable Oil 62 ml
Carrot Juice 187 mlApple Juice 125 mlCider Vinegar 83 mlVegetable Oil 62 ml

Ingredients

  • Garlic1 c. à thé minced garlic (3 g)
  • Ginger½ c. à table (7.5 ml) grated fresh ginger
  • Carrot Juice¾ tasse (187 ml) carrot juice
  • Apple Juice½ tasse (125 ml) apple juice
  • Cider Vinegar⅓ tasse (83 ml) cider vinegar
  • Vegetable Oil¼ tasse (62 ml) vegetable oil
  • Saltsalt (2 g)
  • Pepperpepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Carrot Juice, Apple Juice, Cider Vinegar, Vegetable Oil.
  2. Add finishing notes: Garlic, Ginger, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

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

Originally published as Vinaigrette Carotte–Gingembre.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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?

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 / La bible des sauces (published as “Vinaigrette Carotte–Gingembre”). Full citation lives in Provenance.

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