From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · vinaigrette
NATIONAL AWARD WINNERCedarhouse Chili Lime
From a national-award-winning chef
Ratio
LIME JUICE 160SAMBAL 15FISH SAUCE 30RICE BRAN OIL 120
Ingredients
- LIME JUICE160 ml
- SAMBAL15 ml
- FISH SAUCE30 ml
- RICE BRAN OIL120 ml
Method
- Pour to the lines in order (bottom → top): LIME JUICE, SAMBAL, FISH SAUCE, RICE BRAN OIL.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Chili Lime 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 Stephanie Izard (Girl & the Goat) (published as “Chili Lime Vinaigrette”). Full citation lives in Provenance.