PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Lemoncourt Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 200 ml
Olive Oil 200 ml

Ingredients

  • Parsley — 100 g parsley
  • Tarragon — 100 g tarragon
  • Basil — 100 g basil
  • Shallot — 1 shallot
  • Garlic — 1 garlic clove
  • Lemon Zest — zest 1 lemon
  • Olive Oil — 200 ml EVOO
  • Salt — season (2 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Parsley, Tarragon, Basil, Shallot, Garlic, Lemon Zest.
  3. 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.

3 kitchens · 2 stars · 4 national awards

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Provenance

Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).

Originally published as Salsa Verde.

Adapted from a Simon Hulstone recipe (Simon Hulstone / Independent Seafood Week (NSC)).

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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 Simon Hulstone / Independent Seafood Week (NSC) (published as “Salsa Verde”). Full citation lives in Provenance.

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