shake · vinaigrette
★★★ KITCHENPrep 5 minArbequina-Soja Vinaigrette
Independent adaptation of a publicly published Peter Goossens recipe. Not affiliated with, sponsored by, or endorsed by Peter Goossens.
Peter Goossens's Arbequina-Soja Vinaigrette, from the published recipe.
Ratio
Ratio by volume: Olive Oil 40 ml, Hazelnut Oil 5 ml, Lime Juice 15 ml, Soy Sauce 30 ml, Mirin 5 ml
Olive Oil 40 mlHazelnut Oil 5 mlLime Juice 15 mlSoy Sauce 30 mlMirin 5 ml
Ingredients
- Olive Oil — 4 cl olijfolie Arbequina (40 ml)
- Hazelnut Oil — 1 kl hazelnootolie (5 ml)
- Lime Juice — 1 el limoensap (15 ml)
- Soy Sauce — 2 el sojasaus (30 ml)
- Mirin — 1 kl mirin (5 ml)
- Pepper — zwarte peper (0.3 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Hazelnut Oil, Lime Juice, Soy Sauce, Mirin.
- Add finishing notes: Pepper.
- Cap the jar and shake until emulsified.
Provenance
Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).
Originally published as Arbequina–Soja Vinaigrette.
More from this kitchenFAQ
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 Peter Goossens / njam! (published as “Arbequina–Soja Vinaigrette”). Full citation lives in Provenance.