shake · dressing
CHAMPION CHEFPrep 5 minGlassgate Gambas Chermoula
Independent adaptation of a publicly published Samuel Albert recipe. Not affiliated with, sponsored by, or endorsed by Samuel Albert.
From a champion chef's kitchen.
Ratio
Ingredients
- Olive Oil — 20 cl olive oil (200 ml)
- Cointreau — 10 cl Cointreau (100 ml)
- Sherry Vinegar — 10 cl sherry vinegar (100 ml)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Cointreau, Sherry Vinegar.
- Cap the jar and shake until emulsified.
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Provenance
Samuel Albert. French / fusion. Cited awards include: Top Chef France winner S10 (2019).
Originally published as Gambas Chermoula (Cointreau–sherry).
More from this kitchenFAQ
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 Samuel Albert / Rémy Cointreau Gastronomie (tartare gambas) (published as “Gambas Chermoula (Cointreau–sherry)”). Full citation lives in Provenance.