From Wolfgang Puck's kitchen · Spago, Beverly Hills
shake · vinaigrette
★ STARRED KITCHENChinois Asian Vinaigrette
From an award-winning kitchen
Ratio
RICE VIN 60SOY SAUCE 30SESAME OIL 15HONEY 15VEG OIL 120
Ingredients
- RICE VIN60 ml
- SOY SAUCE30 ml
- SESAME OIL15 ml
- GINGER10 g
- GARLIC5 g
- HONEY15 ml
- VEG OIL120 ml
Method
- Pour to the lines in order (bottom → top): RICE VIN, SOY SAUCE, SESAME OIL, HONEY, VEG OIL.
- Add finishing notes: GINGER, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Chinois Asian 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 Wolfgang Puck Chinois pantry (published as “Chinois Asian Vinaigrette”). Full citation lives in Provenance.