PANTRYFLEX

shake · marinade

★★★ KITCHENPrep 5 min

Garlic-Ginger Chili Citrus Jus

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

MARINADE · RAW CLAMS & SHELLFISH

In the published recipe, this is the marinade for Astrance.

Pascal Barbot's garlic-ginger-chile citrus jus for clams.

On the jar

CITRUS JUS

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

Ratio by volume: ORANGE JUICE 60 ml, GF JUICE 60 ml, LEMON JUICE 30 ml
ORANGE JUICE 60 mlGF JUICE 60 mlLEMON JUICE 30 ml

Ingredients

  • Garlicabout ½ clove (2.5 g)
  • Ginger15 g
  • Chileabout ½ chile (1 g)
  • Lemon Juice2 Tbsp (30 ml)
  • Orange Juice¼ cup (60 ml)
  • Gf Juice¼ cup (60 ml)

Method

  1. Pour to the lines in order (bottom → top): ORANGE JUICE, GF JUICE, LEMON JUICE.
  2. Shake-to-line (dashed marks): add GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Season to finish: GARLIC (¾ clove), CHILE (¾ chile).
  4. Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

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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)).

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

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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