PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Stonepass Lemon-Ginger

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

Lemon-Ginger from a starred kitchen & national award winner.

Ratio

Ratio by volume: Lemon Juice 59 ml, Olive Oil 207 ml
Lemon Juice 59 mlOlive Oil 207 ml

Ingredients

  • Lemon Juice — 2 oz lemon juice (59 ml)
  • Olive Oil — 7 oz mild extra virgin olive oil (207 ml)
  • Sugar — Pinch sugar (1 g)
  • Ginger — 1 coin of peeled ginger, crushed
  • Salt — Salt (2 g)
  • Pepper — Pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
  2. Add finishing notes: Sugar, Ginger, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

4 kitchens · 6 stars · 1 national award

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Provenance

Seafood / Californian chef of Michelin three-star Providence in Los Angeles; James Beard Best Chef: Pacific. Also Connie & Ted’s; sustainable seafood advocacy and refined fish sauces.

Originally published as Lemon-Ginger Vinaigrette.

Adapted from a Michael Cimarusti recipe (Michael Cimarusti / Cowboys & Indians (spot prawns)).

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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 Michael Cimarusti / Cowboys & Indians (spot prawns) (published as “Lemon-Ginger Vinaigrette”). Full citation lives in Provenance.

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