PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Tidewater Cockle

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

Briny cockle juices whisked into a three-star Basque vinaigrette.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Soy Sauce 5 ml, Dijon Mustard 5 ml, Olive Oil 75 ml
Sherry Vinegar 30 mlSoy Sauce 5 mlDijon Mustard 5 mlOlive Oil 75 ml

Ingredients

  • Sherry Vinegar — 2 tbsp (30 ml)
  • Soy Sauce — 1 tsp (5 ml)
  • Dijon Mustard — 1 tsp mustard (5 ml)
  • Olive Oil — 5 tbsp extra virgin (75 ml)
  • Cockle Juice — filtered liquid from one can
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Soy Sauce, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Cockle Juice, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Originally published as Cockle Vinaigrette.

Adapted from a recipe published by Martín Berasategui in Cocina en casa con Martín Berasategui (2015) via Directo al Paladar.

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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 Cocina en casa con Martín Berasategui (2015) via Directo al Paladar (published as “Cockle Vinaigrette”). Full citation lives in Provenance.

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