Zestpoint Vegetable Escabeche Marinade

Name: Zestpoint Vegetable Escabeche Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 3 tbsp EVOO (45 ml) Olive Oil; juice of 2 oranges (120 ml) Orange Juice; juice of 1/2 lemon (15 ml) Lemon Juice; 3 pinches sea salt flakes Salt; 3 pinches caster sugar Sugar; 2 pinches cayenne pepper Cayenne

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

From a starred kitchen.

Ratio

Olive Oil 45 mlOrange Juice 120 mlLemon Juice 15 ml

Ingredients

Olive Oil — 3 tbsp EVOO (45 ml)
Orange Juice — juice of 2 oranges (120 ml)
Lemon Juice — juice of 1/2 lemon (15 ml)
Salt — 3 pinches sea salt flakes
Sugar — 3 pinches caster sugar
Cayenne — 2 pinches cayenne pepper

Method

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

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

2 kitchens · 5 stars · 0 national awards

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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).

Originally published as Vegetable Escabeche Marinade.

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

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 Raymond Blanc / The Guardian (Simply Raymond summer vegetables) (published as “Vegetable Escabeche Marinade”). Full citation lives in Provenance.

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