EDITOR'S FIVE

Make it

1. CANOLA OILPOUR TO 208 ML
2. BALSAMICTO 238 ML
3. DIJONTO 255 ML

4. Then add

   • GARLIC1 clove (4.5 g)
   • SHALLOTabout ¾ tsp (2.5 g)
   • EGG YOLK½ yolk (8.9 g)
   • SALTabout ¼ tsp (1.5 g)
   • PEPPERabout ¼ tsp

5. Shake 10 seconds

This jar makes a 0.5× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. OLIVE OILPOUR TO 240 ML
2. +CAPERS~16 gSHAKE TO 255 ML

3. Then add

   • ¾ BUNCH PARSLEY
   • LEMON ZESTabout 2 tsp (4 g)
   • GARLIC2 cloves (8 g)
   • SALTabout 1 tsp (6 g)
   • PEPPERto taste

4. Shake 10 secondsdashed lines read after shaking

This jar makes a 2× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. SHERRY VINEGARPOUR TO 107 ML
2. GRAPESEED OILTO 215 ML
3. SSAMJANGTO 242 ML
4. GOCHUJANGTO 255 ML

5. Shake 10 seconds

This jar makes a 1.8× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. GOCHUJANGPOUR TO 105 ML
2. COND. MILKTO 183 ML
3. FISH SAUCETO 209 ML
4. WORCESTERTO 229 ML
5. CIDER VINEGARTO 242 ML
6. SESAME OILTO 255 ML

7. Shake 10 seconds

This jar makes a 0.85× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. OLIVE OILPOUR TO 87 ML
2. DIJONTO 103 ML
3. LEMON JUICETO 116 ML
4. +ANCHOVY~70 gSHAKE TO 182 ML
5. +GARLIC~43 gSHAKE TO 222 ML
6. +PARM~35 gSHAKE TO 255 ML

7. Then add

   • 1 EGG YOLK
   • SALTto taste
   • BANYULS VINEGARabout 1½ tsp (7.8 g)
   • WORCESTERabout ½ tsp (3.6 g)

8. Shake 10 secondsdashed lines read after shaking

This jar makes a 1.25× batch of the published recipe. The amounts above are already scaled to match the lines.