Tallowdock Escabeche-Sud

Name: Tallowdock Escabeche-Sud
Prep time: 5 min
Total time: 5 min
Yield: about 2¾ cups (630 ml)
Cuisine: American
Ingredients: 1.3 dl white balsamic (130 ml) White Balsamic; 5 dl water (500 ml) Water; 35 g salt Salt

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

From a starred kitchen.

Ratio

White Balsamic 130 mlWater 500 ml

Ingredients

White Balsamic — 1.3 dl white balsamic (130 ml)
Water — 5 dl water (500 ml)
Salt — 35 g salt

Method

Pour to the lines in order (bottom → top): White Balsamic, Water.
Add finishing notes: Salt.
Cap the jar and shake until emulsified.

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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

Silvio Germann works in Swiss / Caminada school creative at Mammertsberg; credentials include Michelin 2* (Mammertsberg, Freidorf); GaultMillau Koch des Jahres 2024.

Originally published as Escabeche-Sud.

Adapted from a Silvio Germann recipe (Silvio Germann / GaultMillau).

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 Silvio Germann / GaultMillau (published as “Escabeche-Sud”). Full citation lives in Provenance.

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