shake · vinaigrette
★ STARRED KITCHENPrep 5 minVinaigrette Carotte-Gingembre
Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.
Jérôme Ferrer's Vinaigrette Carotte-Gingembre, from the published recipe.
Ratio
Ratio by volume: Carrot Juice 187 ml, Apple Juice 125 ml, Cider Vinegar 83 ml, Vegetable Oil 62 ml
Carrot Juice 187 mlApple Juice 125 mlCider Vinegar 83 mlVegetable Oil 62 ml
Ingredients
- Garlic — 1 c. à thé minced garlic (3 g)
- Ginger — ½ c. à table (7.5 ml) grated fresh ginger
- Carrot Juice — ¾ tasse (187 ml) carrot juice
- Apple Juice — ½ tasse (125 ml) apple juice
- Cider Vinegar — ⅓ tasse (83 ml) cider vinegar
- Vegetable Oil — ¼ tasse (62 ml) vegetable oil
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Carrot Juice, Apple Juice, Cider Vinegar, Vegetable Oil.
- Add finishing notes: Garlic, Ginger, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).
Originally published as Vinaigrette Carotte–Gingembre.
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 Jérôme Ferrer / La bible des sauces (published as “Vinaigrette Carotte–Gingembre”). Full citation lives in Provenance.