PANTRYFLEX

On the jar: Ivorylane Vinagreta Cebolla–tomate

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ivorylane Vinagreta Cebolla-Tomate

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 33 ml, Cider Vinegar 18 ml
Olive Oil 33 mlCider Vinegar 18 ml

Ingredients

  • Olive Oil — 30 g AOVE
  • Salt — 9 g sal fina
  • Cider Vinegar — 18 g vinagre de manzana
  • Tomato — 120 g tomate valenciano (seeded brunoise)
  • Scallion — 120 g cebolla tierna (brunoise)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar.
  2. Add finishing notes: Salt, Tomato, Scallion.
  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

Ricard Camarena works in Contemporary Valencian at Ricard Camarena Restaurant; credentials include Michelin 2* (Ricard Camarena Restaurant, Valencia).

Originally published as Vinagreta Cebolla–Tomate.

Adapted from a Ricard Camarena recipe (Ricard Camarena / Expo Gourmet).

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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 Ricard Camarena / Expo Gourmet (published as “Vinagreta Cebolla–Tomate”). Full citation lives in Provenance.

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