PANTRYFLEX

On the jar: Pearlcourt Citrus

shake · vinaigrette

★★★ KITCHENPrep 5 min

Citrus Dressing

Independent adaptation of a publicly published Ashley Palmer-Watts recipe. Not affiliated with, sponsored by, or endorsed by Ashley Palmer-Watts.

Citrus from a three-star kitchen.

Ratio

Ratio by volume: Olive Oil 90 ml, Orange Juice 20 ml, Lemon Juice 20 ml, Dijon Mustard 5 ml
Olive Oil 90 mlOrange Juice 20 mlLemon Juice 20 mlDijon Mustard 5 ml

Ingredients

  • Olive Oil — 90 ml
  • Orange Juice — 20 ml
  • Lemon Juice — 20 ml
  • Dijon Mustard — 4.76 ml
  • Sugar — 5 g

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Orange Juice, Lemon Juice, Dijon Mustard.
  2. Add finishing notes: Sugar.
  3. Cap the jar and shake until emulsified.

Provenance

Ashley Palmer-Watts works in Modern British / historical British at Dinner by Heston Blumenthal; credentials include Michelin 2* (Dinner by Heston Blumenthal, London, as executive head chef); Michelin 3* (The Fat Duck, Bray, as head chef historically).

Adapted from a Ashley Palmer-Watts recipe (Ashley Palmer-Watts / Great British Chefs (crab and citrus salad)).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ashley Palmer-Watts / Great British Chefs (crab and citrus salad) (published as “Citrus Dressing”). Full citation lives in Provenance.

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