Smoked Bonito Vinaigrette

Name: Smoked Bonito Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 410 ml
Cuisine: French Classic
Ingredients: 100 ml Bonito Vinegar; 300 ml Olive Oil; 2 g Sate Spice; 2 g Lemon Zest; 2 g Lime Zest; fleur de sel, to taste Salt; to taste Pepper

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

Smoked bonito steeped into a savory vinaigrette for raw fish.

Ratio

Bonito Vinegar 100 mlOlive Oil 300 ml

Ingredients

Bonito Vinegar — 100 ml
Olive Oil — 300 ml
Sate Spice — 2 g
Lemon Zest — 2 g
Lime Zest — 2 g
Salt — fleur de sel, to taste
Pepper — to taste

Method

Pour to the lines in order (bottom → top): Bonito Vinegar, Olive Oil.
Add finishing notes: Sate Spice, Lemon Zest, Lime Zest, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Pakistani-born French chef; earned two Michelin stars at Sylvestre in Paris after starring at L'Oustau de Baumanière in Provence.

Originally published as Vinaigrette de Bonite Fumée.

Adapted from a Sylvestre Wahid recipe (Académie du Goût / Sylvestre Wahid).

FAQ

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 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 Académie du Goût / Sylvestre Wahid (published as “Vinaigrette de Bonite Fumée”). Full citation lives in Provenance.

Add to a jar