From Jean-Georges Vongerichten's kitchen · Jean-Georges, New York
blend · vinaigrette
★★★ KITCHENAmberfield Ginger
From a three-star kitchen & national award winner
Ratio
OLIVE OIL 240SHERRY VIN 15LIME JUICE 30WATER 15
Ingredients
- OLIVE OIL240 ml
- GINGER30 g
- SHERRY VIN15 ml
- LIME JUICE30 ml
- WATER15 ml
- SALTto taste
- PEPPERplenty freshly ground
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.
Originally published as Ginger Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jean-Georges / NYT (Cooking at Home with a Four-Star Chef) (published as “Ginger Vinaigrette”). Full citation lives in Provenance.