PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Saffroncourt Chimichurri

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

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Olive Oil 120 ml, Paprika 60 ml, Lemon Juice 30 ml, Water 15 ml
Olive Oil 120 mlPaprika 60 mlLemon Juice 30 mlWater 15 ml

Ingredients

  • Olive Oil — ½ cup EVOO (120 ml)
  • Paprika — ¼ cup sweet paprika (60 ml)
  • Garlic — 4 garlic cloves, minced
  • Lemon Juice — Juice of 1 lemon (30 ml)
  • Water — 1 Tbsp water (15 ml)
  • Salt — Salt (2 g)
  • Pepper — freshly ground pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Paprika, Lemon Juice, Water.
  2. Add finishing notes: Garlic, 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.

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Provenance

Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.

Originally published as Sweet Paprika Chimichurri.

Adapted from a Michelle Bernstein recipe (Michelle Bernstein / Food & Wine).

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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 Michelle Bernstein / Food & Wine (published as “Sweet Paprika Chimichurri”). Full citation lives in Provenance.

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