From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
shake · vinaigrette
NATIONAL AWARD WINNERAwaze / Berbere Brown-Butter Vinaigrette
From an award-winning kitchen
Ratio
LEMON JUICE 45HONEY 15DIJON 10VEG OIL 30
Ingredients
- LEMON JUICE45 ml
- HONEY15 ml
- DIJON10 ml
- VEG OIL30 ml
- BERBERE BROWN BUTTER42 g
- BERBERE2 g
- GINGER15 g
- GARLIC4 g
- CUMIN0.5 g
- OREGANO0.3 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, HONEY, DIJON, VEG OIL.
- Add finishing notes: BERBERE BROWN BUTTER, BERBERE, GINGER, GARLIC, CUMIN, OREGANO.
- Cap the jar and shake until emulsified.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Awaze / Berbere Brown-Butter Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 The Rise / Bon Appétit (published as “Awaze / Berbere Brown-Butter Vinaigrette”). Full citation lives in Provenance.