PANTRYFLEX

On the jar: Pearlcrest Mayonnaise

shake · dressing

★★★ KITCHENPrep 5 min

Golden Beet and Radish Mayo-Yoghurt Dressing

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

Mayonnaise from a three-star kitchen.

Ratio

Ratio by volume: Cider Vinegar 15 ml, Rapeseed Oil 15 ml, Yogurt 30 ml, Mayo 45 ml
Cider Vinegar 15 mlRapeseed Oil 15 mlYogurt 30 mlMayo 45 ml

Ingredients

  • Cider Vinegar — 1 tbsp cider vinegar (15 ml)
  • Rapeseed Oil — 1 tbsp rapeseed oil (15 ml)
  • Yogurt — 2 tbsp plain yoghurt (30 ml)
  • Mayo — 3 tbsp mayonnaise (45 ml)
  • Parsley — 10g parsley
  • Mint — 5g fresh mint, chopped
  • Chives — 5g chives, chopped
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Rapeseed Oil, Yogurt, Mayo.
  2. Add finishing notes: Parsley, Mint, Chives, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Simon Rogan works in Modern British / farm-driven at L’Enclume; credentials include Michelin 3* (L’Enclume).

Originally published as Golden Beet and Radish Mayo–Yoghurt Dressing.

Adapted from a Simon Rogan recipe (Simon Rogan / Great British Chefs (hake beetroot salad)).

More from this kitchen

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 Simon Rogan / Great British Chefs (hake beetroot salad) (published as “Golden Beet and Radish Mayo–Yoghurt Dressing”). Full citation lives in Provenance.

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