Passion Fruit Vinaigrette

Name: Passion Fruit Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 330 ml
Cuisine: French Classic
Ingredients: 80 ml Passion Juice; 50 ml Kalamansi Vinegar; 100 ml Hazelnut Oil; 100 ml Olive Oil; 0.3 g Espelette; 2 g Salt; 0.5 g Pepper

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

Passion Fruit from a three-star kitchen.

Ratio

Passion Juice 80 mlKalamansi Vinegar 50 mlHazelnut Oil 100 mlOlive Oil 100 ml

Ingredients

Passion Juice — 80 ml
Kalamansi Vinegar — 50 ml
Hazelnut Oil — 100 ml
Olive Oil — 100 ml
Espelette — 0.3 g
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Passion Juice, Kalamansi Vinegar, Hazelnut Oil, Olive Oil.
Add finishing notes: Espelette, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Régis Marcon works in Auvergne / mushrooms and mountain produce at Regis et Jacques Marcon; credentials include Michelin 3* (Regis et Jacques Marcon, Saint-Bonnet-le-Froid); Bocuse d'Or 1995.

Adapted from a recipe published by Régis Marcon in Fruits (Éditions de la Martinière) via Les Nouvelles Gastronomiques.

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 Fruits (Éditions de la Martinière) via Les Nouvelles Gastronomiques (published as “Passion Fruit Vinaigrette”). Full citation lives in Provenance.

Add to a jar