Coffee Espresso Dressing

Name: Coffee Espresso Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (65 ml)
Cuisine: French Classic
Ingredients: about 1½ Tbsp (20 ml) Espresso; 3 Tbsp EVO (45 ml) Olive Oil; about ⅛ tsp (1 g) Salt

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

DRESSING · JERUSALEM ARTICHOKE & EARTHY VEGETABLES

In the published recipe, this is the dressing for Jerusalem artichoke.

Roberto Petza's coffee-espresso dressing for artichoke.

On the jar

COFFEE

Method: shake
Yield: about ¼ cup
Ingredients: 3
Jar batch: 3.9× recipe

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Ratio

OLIVE OIL 45 mlESPRESSO 20 ml

Ingredients

Espressoabout 1½ Tbsp (20 ml)
Olive Oil3 Tbsp EVO (45 ml)
Saltabout ⅛ tsp (1 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, ESPRESSO.
Season to finish: SALT (to taste).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 4 stars · 2 national awards

Coffee Espresso Dressing★ STARRED KITCHENOn the jar: COFFEE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Roberto Petza works in Sardinian at S'Apposentu; credentials include Michelin 1* (S'Apposentu, Siddi, Sardinia).

Adapted from a Roberto Petza recipe (Roberto Petza / Decanter (Jerusalem artichoke)).

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 3.9× 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 Roberto Petza / Decanter (Jerusalem artichoke) (published as “Coffee Espresso Dressing”). Full citation lives in Provenance.

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