PANTRYFLEX

On the jar: Pearlrail Escabeche De Mandarina

shake · pickle sauce

★ STARRED KITCHENPrep 5 min

Pearlrail Escabeche de Mandarina

Independent adaptation of a publicly published Rubén Sánchez-Camacho recipe. Not affiliated with, sponsored by, or endorsed by Rubén Sánchez-Camacho.

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 400 ml, Sherry Vinegar 50 ml, Orange Juice 200 ml, White Wine 100 ml
Olive Oil 400 mlSherry Vinegar 50 mlOrange Juice 200 mlWhite Wine 100 ml

Ingredients

  • Olive Oil — 400 ml AOVE
  • Sherry Vinegar — 50 ml vinagre Jerez
  • Orange Juice — 200 ml zumo mandarina
  • White Wine — 100 ml vino blanco
  • Onion — cebolla (80 g)
  • Carrot — zanahoria (40 g)
  • Salt — sal (3 g)
  • Pepper — pimienta (1 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Orange Juice, White Wine.
  2. Add finishing notes: Onion, Carrot, 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

Rubén Sánchez-Camacho — published sauce recipes in the PantryFlex catalog. Michelin 1* (Epílogo).

Originally published as Escabeche de Mandarina.

Adapted from a Rubén Sánchez-Camacho recipe (Rubén Sánchez-Camacho / 7 Caníbales).

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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 Rubén Sánchez-Camacho / 7 Caníbales (published as “Escabeche de Mandarina”). Full citation lives in Provenance.

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