PANTRYFLEX

simmer · vinaigrette

★ STARRED KITCHENPrep 5 minCook 15 min

Cinderwell Citrus-Honey

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

Citrus-Honey from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 50 ml, Honey 18 ml, White Wine Vinegar 65 ml, Lemon Juice 30 ml, Vegetable Oil 150 ml, Olive Oil 100 ml, Vanilla 12 ml
Olive Oil 50 mlHoney 18 mlWhite Wine Vinegar 65 mlLemon Juice 30 mlVegetable Oil 150 mlOlive Oil 100 ml

Ingredients

  • Shallot — 75g of shallots, finely chopped
  • Olive Oil — 50ml of olive oil
  • Salt — 5g of salt
  • Pepper — 1g of black pepper, milled
  • Pink Pepper — 25g of pink peppercorns, crushed
  • Vanilla — 1 vanilla pod
  • Sugar — 25g of caster sugar
  • Honey — 25g of honey
  • White Wine Vinegar — 65ml of white wine vinegar
  • Lemon Juice — 1 lemon, juiced
  • Vegetable Oil — 150ml of vegetable oil
  • Olive Oil — 100ml of olive oil
  • Vanilla — 12ml of vanilla essence

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Honey, White Wine Vinegar, Lemon Juice, Vegetable Oil, Olive Oil, Vanilla.
  2. Add: Shallot, Salt, Pepper, Pink Pepper, Vanilla, Sugar.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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Provenance

Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).

Originally published as Vanilla Pink Peppercorn Dressing.

Adapted from a Tom Aikens recipe (Tom Aikens / Great British Chefs (salmon ceviche)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Tom Aikens / Great British Chefs (salmon ceviche) (published as “Vanilla Pink Peppercorn Dressing”). Full citation lives in Provenance.

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