PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Gourmand Vinaigrette

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

DRESSING · SEA BREAM & GLAZED VEGETABLES

In the published recipe, this is the dressing for sea bream with glazed vegetables.

The dressing from Wishart's sea bream with glazed vegetables.

On the jar

GOURMAND

Method
shake
Yield
about ¾ cup
Ingredients
6
Jar batch
1.4× recipe
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Ratio

Ratio by volume: OLIVE OIL 150 ml, SHERRY VINEGAR 15 ml, LEMON JUICE 15 ml
OLIVE OIL 150 mlSHERRY VINEGAR 15 mlLEMON JUICE 15 ml

Ingredients

  • Olive Oilabout ⅔ cup (150 ml)
  • Sherry Vinegar1 tbsp of sherry vinegar (15 ml)
  • Lemon Juice1 Tbsp (15 ml)
  • Salt1 pinch of salt (1 g)
  • Sugar1 pinch of sugar (1 g)
  • Tomatoabout 1 tomato (160 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, LEMON JUICE.
  2. Add by count: 3 TOMATOS.
  3. Season to finish: SALT (about ¼ tsp), SUGAR (about ¼ tsp).
  4. 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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

Martin Wishart works in French / Scottish at Restaurant Martin Wishart; credentials include Michelin 1* (Restaurant Martin Wishart, Leith).

Adapted from a Martin Wishart recipe (Martin Wishart / Great British Chefs (sea bream with glazed vegetables)).

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Martin Wishart / Great British Chefs (sea bream with glazed vegetables) (published as “Gourmand Vinaigrette”). Full citation lives in Provenance.

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