shake · vinaigrette
★ STARRED KITCHENPrep 5 minCedaryard Sherry-Peanut
Independent adaptation of a publicly published Brandon Jew recipe. Not affiliated with, sponsored by, or endorsed by Brandon Jew.
From a starred kitchen & national award winner.
Ratio
Ingredients
- Sherry Vinegar — 10 g sherry vinegar
- Peanut Oil — 10 g peanut oil
- Shallot — 5 g shallot
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Peanut Oil.
- Add finishing notes: Shallot.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
4 kitchens · 5 stars · 4 national awards
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- Ironbench MisoNATIONAL AWARD WINNER
First run is small.
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Provenance
Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.
Originally published as Sherry-Peanut 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 Brandon Jew / StarChefs (Peking-style squab) (published as “Sherry-Peanut Vinaigrette”). Full citation lives in Provenance.