Thai Vinaigrette

Name: Thai Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 630 ml
Cuisine: Asian
Ingredients: 100 ml Vegetable Oil; 200 ml Mushi Sauce; 200 ml Rice Vinegar; 75 ml Chili Sauce; 60 ml Lime Juice

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

Hot-sour Thai vinaigrette for glass noodles and raw fish.

Ratio

Vegetable Oil 100 mlMushi Sauce 200 mlRice Vinegar 200 mlChili Sauce 75 mlLime Juice 60 ml

Ingredients

Vegetable Oil — 100 ml
Mushi Sauce — 200 ml
Rice Vinegar — 200 ml
Chili Sauce — 75 ml
Lime Juice — 60 ml

Method

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

Provenance

Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.

Originally published as Thai-Vinaigrette.

Adapted from a recipe published by Tim Raue in My Way (Callwey) via genussfreak.de authorized reprint.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from My Way (Callwey) via genussfreak.de authorized reprint (published as “Thai-Vinaigrette”). Full citation lives in Provenance.