From Wolfgang Puck's kitchen · Spago, Beverly Hills
blend · dressing
★ STARRED KITCHENChinois Cashew–Sesame Dressing
From an award-winning kitchen
Ratio
HONEY 30RICE VIN 30TAHINI 30SOY SAUCE 30CHILI OIL 15SESAME OIL 15
Ingredients
- EGG YOLK18 g
- CASHEWS35 g
- PICKLED GINGER30 g
- HONEY30 ml
- DRY MUSTARD20 g
- RICE VIN30 ml
- TAHINI30 ml
- SOY SAUCE30 ml
- CHILI OIL15 ml
- SESAME OIL15 ml
- VEG OIL180 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 Cashew–Sesame Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 / Washington Post (published as “Chinois Cashew–Sesame Dressing”). Full citation lives in Provenance.