PANTRYFLEX

On the jar: Umberhouse Jus D'agrumes Ail–gingembre–piment

shake · marinade

★★★ KITCHENPrep 5 min

Jus D'Agrumes Ail-Gingembre-Piment

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

Jus D'agrumes Ail–gingembre–piment from a three-star kitchen.

Ratio

Ratio by volume: Lemon Juice 30 ml, Orange Juice 60 ml, Grapefruit Juice 60 ml
Lemon Juice 30 mlOrange Juice 60 mlGrapefruit Juice 60 ml

Ingredients

  • Garlic — 2.5 g
  • Ginger — 15 g
  • Chile — 1 g
  • Lemon Juice — 30 ml
  • Orange Juice — 60 ml
  • Grapefruit Juice — 60 ml

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Orange Juice, Grapefruit Juice.
  2. Add finishing notes: Garlic, Ginger, Chile.
  3. Cap the jar and shake until emulsified.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Originally published as Jus d'Agrumes Ail–Gingembre–Piment.

Adapted from a Pascal Barbot recipe (Pascal Barbot / Elle à Table (Astrance)).

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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 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 Pascal Barbot / Elle à Table (Astrance) (published as “Jus d'Agrumes Ail–Gingembre–Piment”). Full citation lives in Provenance.

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