On the jar: Zestdepot Passion–ginger–caviar-Lime
shake · vinaigrette
★ STARRED KITCHENPrep 5 minZestdepot Passion-Ginger-Caviar-Lime
Independent adaptation of a publicly published Naoëlle D'Hainaut recipe. Not affiliated with, sponsored by, or endorsed by Naoëlle D'Hainaut.
From a starred kitchen.
Ratio
Ingredients
- Passion Fruit — 2 passion fruits (pulp + seeds)
- Olive Oil — 5 cl (50 ml) olive oil
- Ginger — 1 piece ginger, brunoise (10 g)
- Finger Lime — pulp of 3 finger limes (citron caviar)
- Seaweed — 2 seaweed leaves, finely sliced
Method
- Pour to the lines in order (bottom → top): Passion Fruit, Olive Oil.
- Add finishing notes: Ginger, Finger Lime, Seaweed.
- 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 · 5 stars · 3 national awards
- Zestdepot Passion–ginger–caviar-Lime★ STARRED KITCHEN
- Midtown Ginger-Soy★★★ KITCHEN
- Alpine Fish★ STARRED KITCHEN
- Ironbench MisoNATIONAL AWARD WINNER
First run is small.
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Provenance
Naoëlle d'Hainaut. French / contemporary. Cited awards include: Michelin 1* (L'Or Q'Idée).
Originally published as Passion–Ginger–Caviar-Lime Vinaigrette.
More from this kitchenFAQ
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 Naoëlle d'Hainaut / Terrafemina (Exotisme de carpaccio de St Jacques, 4) (published as “Passion–Ginger–Caviar-Lime Vinaigrette”). Full citation lives in Provenance.