On the jar: Stoneroom Pistachio Relish
shake · salsa
★ STARRED KITCHENPrep 5 minPistachio Relish
Independent adaptation of a publicly published James Syhabout recipe. Not affiliated with, sponsored by, or endorsed by James Syhabout.
Pistachio Relish from a starred kitchen.
Ratio
Ratio by volume: Pistachios 80 ml, Shallot 80 ml, Capers 30 ml, Champagne 30 ml, Sugar 10 ml, Pink Pepper 5 ml, Olive Oil 30 ml
Pistachios 80 mlShallot 80 mlCapers 30 mlChampagne 30 mlSugar 10 mlPink Pepper 5 ml
Ingredients
- Pistachios — 80 ml
- Shallot — 80 ml
- Capers — 30 ml
- Champagne — 30 ml
- Sugar — 10 ml
- Pink Pepper — 5 ml
- Olive Oil — 30 ml
- Salt — 2 g
Method
- Pour to the lines in order (bottom → top): Pistachios, Shallot, Capers, Champagne, Sugar, Pink Pepper, Olive Oil.
- Add finishing notes: Salt.
- Cap the jar and shake until emulsified.
Provenance
James Syhabout works in California fine dining / Lao-Thai roots at Commis; credentials include Michelin 1* (Commis, Oakland).
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from James Syhabout / Food & Wine (published as “Pistachio Relish”). Full citation lives in Provenance.