PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glasslane Tomato Sherry Marinade

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

Tomato Sherry Marinade from a starred kitchen.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Olive Oil 150 ml
Sherry Vinegar 30 mlOlive Oil 150 ml

Ingredients

  • Sherry Vinegar — 2 tbsp of sherry vinegar (30 ml)
  • Olive Oil — 10 tbsp of olive oil (150 ml)
  • Salt — pinch of salt (1 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Salt.
  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

Marcus Wareing works in Modern British / French technique at Marcus at The Berkeley; credentials include Michelin 2* (Marcus at The Berkeley, historically); Michelin 1* (Marcus, The Berkeley / later solo ventures).

Originally published as Tomato Sherry Marinade.

Adapted from a Marcus Wareing recipe (Marcus Wareing / Great British Chefs (crab with heritage tomatoes)).

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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 Marcus Wareing / Great British Chefs (crab with heritage tomatoes) (published as “Tomato Sherry Marinade”). Full citation lives in Provenance.

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