PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Vegetable Escabeche Marinade

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

MARINADE · SUMMER VEGETABLES

In the published recipe, this is the marinade for summer vegetable escabeche. The same recipe pairs it with Crudité Mustard Dressing, the dressing.

Blanc's citrus escabeche marinade for summer vegetables.

On the jar

VEGETABLE

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

Ratio by volume: ORANGE JUICE 120 ml, OLIVE OIL 45 ml, LEMON JUICE 15 ml
ORANGE JUICE 120 mlOLIVE OIL 45 mlLEMON JUICE 15 ml

Ingredients

  • Olive Oil3 tbsp EVOO (45 ml)
  • Orange Juicejuice of 2 oranges (120 ml)
  • Lemon Juicejuice of 1/2 lemon (15 ml)
  • Salt3 pinches sea salt flakes
  • Sugar3 pinches caster sugar
  • Cayenne2 pinches cayenne pepper

Method

  1. Pour to the lines in order (bottom → top): ORANGE JUICE, OLIVE OIL, LEMON JUICE.
  2. Season to finish: SALT (to taste), SUGAR (to taste), CAYENNE (to taste).
  3. Cap the jar and shake until emulsified.

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian (Simply Raymond summer vegetables)).

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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 1.4× 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 Raymond Blanc / The Guardian (Simply Raymond summer vegetables) (published as “Vegetable Escabeche Marinade”). 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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