Garlic-Ginger Chili Citrus Jus

Name: Garlic-Ginger Chili Citrus Jus
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 1/2 gousse d'ail pelée Garlic; 1 pouce de gingembre frais pelé (15 g) Ginger; 1/2 piment oiseau Chile; le jus de 1 citron Lemon Juice; le jus de 1 orange Orange Juice; le jus de 1/2 pamplemousse jaune Gf Juice

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

A savory marinade for chicken, pork, or salmon.

Ratio

Lemon Juice 30 mlOrange Juice 60 mlGf Juice 60 ml

Ingredients

Garlic1/2 gousse d'ail pelée
Ginger1 pouce de gingembre frais pelé (15 g)
Chile1/2 piment oiseau
Lemon Juicele jus de 1 citron
Orange Juicele jus de 1 orange
Gf Juicele jus de 1/2 pamplemousse jaune

Method

Pour to the lines in order (bottom → top): Lemon Juice, Orange Juice, Gf Juice.
Add finishing notes: Garlic, Ginger, Chile.
Cap the jar and shake until emulsified.

Get Garlic-Ginger Chili Citrus Jus + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Leave your email and lock the $39.99 + S&H founding jar price (first 500; $49.99 after launch).

$39.99 + S&H founding price · first 500 · $49.99 after launch

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.

3 kitchens · 6 stars

Garlic-Ginger Chili Citrus Jus★★★ KITCHENOn the jar: CITRUS JUS
Shrimp Paste Sauce★★★ KITCHENOn the jar: SHRIMP
Pickled Vegetables-Marinade★ STARRED KITCHENOn the jar: PICKLED-VEGE
Nanban Zuke Tare★ STARRED KITCHENOn the jar: CITRUS-HONEY

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Originally published as Jus d'Agrumes Ail–Gingembre–Piment.

Adapted from a Pascal Barbot recipe (Pascal Barbot / Elle à Table (Astrance)).

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 Pascal Barbot / Elle à Table (Astrance) (published as “Jus d'Agrumes Ail–Gingembre–Piment”). Full citation lives in Provenance.

Add to a jar