PANTRYFLEX

blend · vinaigrette

NATIONAL AWARD WINNERPrep 10 min

Carrot-Ginger Vinaigrette

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

DRESSING · GREEN SALADS & GRAIN BOWLS

In the published recipe, this is the dressing for half-scale of first-party.

Andrew Zimmern's carrot-ginger vinaigrette for grain bowls.

On the jar

CARROT-GINGE

Method
blend
Yield
about 1½ cups
Ingredients
11

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Peanut Oil 120 ml, Rice Vinegar 60 ml, Ginger 30 ml, Shallot 30 ml, Tamari 30 ml, Sesame Oil 23 ml, Lemon Juice 15 ml, Sugar 8 ml, Salt 1 ml, White Pepper 1 ml
Peanut Oil 120 mlRice Vinegar 60 mlGinger 30 mlShallot 30 mlTamari 30 mlSesame Oil 23 ml

Ingredients

  • Carrotcarrot (~1/4 lb / half of first-party 1/2 lb) (113 g)
  • Peanut Oil1/2 cup peanut/grapeseed oil (120 ml)
  • Rice Vinegar1/4 cup rice vinegar (60 ml)
  • Ginger2 tbsp ginger (30 ml)
  • Shallot2 tbsp shallot (30 ml)
  • Tamari2 tbsp tamari (30 ml)
  • Sesame Oil1.5 tbsp sesame oil (22.5 ml)
  • Lemon Juice1 tbsp lemon (15 ml)
  • Sugar1.5 tsp sugar (7.5 ml)
  • Salt1/4 tsp salt (1.25 ml)
  • White Pepper1/4 tsp white pepper (1.25 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 11 ingredients against a median of 6.

Its fat to acid ratio is 1.9:1, higher than 30% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is rice vinegar and lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is peanut oil and sesame oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Carrot-Ginger Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Andrew Zimmern works in Global / American; credentials include James Beard TV Food Personality 2010; James Beard TV Program on Location 2012.

Adapted from a Andrew Zimmern recipe (Andrew Zimmern / EatingWell (half-scale of first-party)).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andrew Zimmern / EatingWell (half-scale of first-party) (published as “Carrot-Ginger Vinaigrette”). Full citation lives in Provenance.

Companion jar