PANTRYFLEX

On the jar: Sunday Grill Jus D'agrumes Ail–gingembre–piment

shake · marinade

★★★ KITCHENPrep 5 min

Sunday Grill Jus D'Agrumes Ail-Gingembre-Piment

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

Ratio by volume: Lemon Juice 30 ml, Orange Juice 60 ml, Gf Juice 60 ml
Lemon Juice 30 mlOrange Juice 60 mlGf Juice 60 ml

Ingredients

  • Garlic — 1/2 gousse d'ail pelée
  • Ginger — 1 pouce de gingembre frais pelé (15 g)
  • Chile — 1/2 piment oiseau
  • Lemon Juice — le jus de 1 citron
  • Orange Juice — le jus de 1 orange
  • Gf Juice — le jus de 1/2 pamplemousse jaune

Method

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

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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

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?

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.

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