PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Ridgegate Yaourt Kalamansi

Independent adaptation of a publicly published Lionel & Loïc Rigolet recipe. Not affiliated with, sponsored by, or endorsed by Lionel & Loïc Rigolet.

From a starred kitchen.

Ratio

Ratio by volume: Greek Yogurt 95 ml, Water 15 ml, Kalamansi Vinegar 5 ml, Mayo 16 ml
Greek Yogurt 95 mlWater 15 mlKalamansi Vinegar 5 mlMayo 16 ml

Ingredients

  • Greek Yogurt — 100 g yaourt grec
  • Water — 15 g eau de cuisson poireaux
  • Leek — 25 g vert de poireaux émincé/nettoyé
  • Kalamansi Vinegar — 5 g vinaigre kalamansi
  • Mayo — 15 g mayonnaise

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ridgegate Yaourt Kalamansi wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Lionel & Loïc Rigolet. Belgian / classic. Cited awards include: Michelin (Comme chez Soi*, Bruxelles — Rigolet / Wynants lineage).

Originally published as Sauce Yaourt Kalamansi.

Adapted from a Lionel & Loïc Rigolet recipe (Lionel & Loïc Rigolet / Horeca Magazine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Lionel & Loïc Rigolet / Horeca Magazine (published as “Sauce Yaourt Kalamansi”). Full citation lives in Provenance.

Companion jar