PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Umberlane Citrus-Honey

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

Alan Wong's Umberlane Citrus-Honey, from the published recipe.

Ratio

Ratio by volume: Canola Oil 480 ml, Lime Juice 60 ml, Sriracha 5 ml, Sesame Oil 5 ml, Soy Sauce 15 ml, Cider Vinegar 120 ml, Honey 120 ml
Canola Oil 480 mlLime Juice 60 mlSriracha 5 mlSesame Oil 5 mlSoy Sauce 15 mlCider Vinegar 120 ml

Ingredients

  • Canola Oil — 2 cups (480 ml)
  • Lime Juice — 1/4 cup fresh (60 ml)
  • Sriracha — 1 tsp (5 ml)
  • Sesame Oil — 1 tsp (5 ml)
  • Scallion — 2 1/2 Tbsp minced green onion (15 g)
  • Garlic — 1 tsp minced (5 g)
  • Ginger — 1 tsp minced (5 g)
  • Soy Sauce — 1 Tbsp shoyu (15 ml)
  • Cider Vinegar — 1/2 cup cider vinegar (120 ml)
  • Honey — 1/2 cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Canola Oil, Lime Juice, Sriracha, Sesame Oil, Soy Sauce, Cider Vinegar, Honey.
  2. Add finishing notes: Scallion, Garlic, Ginger.
  3. Cap the jar and shake until emulsified.

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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

Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.

Originally published as Honey-Lime Vinaigrette.

Adapted from a Alan Wong recipe (Chef Alan Wong / Island Scene).

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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 Chef Alan Wong / Island Scene (published as “Honey-Lime Vinaigrette”). Full citation lives in Provenance.

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