PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Pressed Passion Fruit

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

Ratio by volume: Passion Fruit 80 ml, Kalamansi Vinegar 50 ml, Hazelnut Oil 100 ml, Olive Oil 100 ml
Passion Fruit 80 mlKalamansi Vinegar 50 mlHazelnut Oil 100 mlOlive Oil 100 ml

Ingredients

  • Passion Fruit — 8 cl de jus de fruit de la Passion (80 ml)
  • Kalamansi Vinegar — 5 cl de vinaigre de kalamansi ou de citron (50 ml)
  • Hazelnut Oil — 10 cl d'huile de noisette (100 ml)
  • Olive Oil — 10 cl d'huile d'olive (100 ml)
  • Espelette — 1 soupcon de piment d'Espelette (0.3 g)
  • Salt — sel (2 g)
  • Pepper — poivre (0.5 g)

Method

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

Keep this recipe

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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.

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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.

Originally published as Passion Fruit Vinaigrette.

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

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

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