PANTRYFLEX

On the jar: Copperyard Bergamot–ginger

shake · vinaigrette

CHAMPION CHEFPrep 5 min

Copperyard Bergamot-Ginger

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Bergamot Pulp 30 ml, Ginger 5 ml, Honey 15 ml, Olive Oil 45 ml, Light Soy 2 ml
Bergamot Pulp 30 mlGinger 5 mlHoney 15 mlOlive Oil 45 mlLight Soy 2 ml

Ingredients

  • Bergamot Pulp — jus d'une bergamote (30 ml)
  • Ginger — 1 c. à café gingembre frais râpé (5 ml)
  • Honey — 1 c. à soupe miel léger (15 ml)
  • Olive Oil — 3 c. à soupe huile d'olive (45 ml)
  • Light Soy — 1 trait sauce soja légère (2 ml)
  • Salt — sel (2 g)
  • White Pepper — poivre blanc (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Bergamot Pulp, Ginger, Honey, Olive Oil, Light Soy.
  2. Add finishing notes: Bergamot Pulp, Salt, White Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Xavier Pincemin. French / bistro. Cited awards include: Top Chef France winner S7 (2016).

Originally published as Bergamot–Ginger Vinaigrette.

Adapted from a Xavier Pincemin recipe (Xavier Pincemin / zOOm Versailles (Le Pincemin Noël menu)).

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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 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 Xavier Pincemin / zOOm Versailles (Le Pincemin Noël menu) (published as “Bergamot–Ginger Vinaigrette”). Full citation lives in Provenance.

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