On the jar: Umberbench Sureau
shake · vinaigrette
★ STARRED KITCHENPrep 5 minSureau Dressing
Independent adaptation of a publicly published Jeremy Gillon recipe. Not affiliated with, sponsored by, or endorsed by Jeremy Gillon.
Sureau from a starred kitchen.
Ratio
Ratio by volume: Elderflower Vinegar 50 ml, Grapeseed Oil 44 ml, Olive Oil 66 ml
Elderflower Vinegar 50 mlGrapeseed Oil 44 mlOlive Oil 66 ml
Ingredients
- Elderflower Vinegar — 50 g sureau vinegar
- Grapeseed Oil — 40 g grapeseed oil
- Olive Oil — 60 g olive oil
- Salt — pinch salt (1 g)
- Muscovado — 3 g muscovado
Method
- Pour to the lines in order (bottom → top): Elderflower Vinegar, Grapeseed Oil, Olive Oil.
- Add finishing notes: Salt, Muscovado.
- Cap the jar and shake until emulsified.
Provenance
Jeremy Gillon works in Modern French / Singapore at JAG; credentials include Michelin 1* (JAG, Singapore).
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 Jeremy Gillon / Michelin Guide (JAG sureau scallops) (published as “Sureau Dressing”). Full citation lives in Provenance.