PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Stonewell Citrus-Honey

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

Citrus-Honey from a national-award-winning chef.

Ratio

Ratio by volume: Fish Sauce 30 ml, Lime Juice 23 ml, Honey 10 ml, Vegetable Oil 30 ml
Fish Sauce 30 mlLime Juice 23 mlHoney 10 mlVegetable Oil 30 ml

Ingredients

  • Fish Sauce2 Tbsp. fish sauce (30 ml)
  • Lime Juice1 Tbsp. plus 1½ tsp. fresh lime juice (22.5 ml)
  • Honey2 tsp. honey (10 ml)
  • Shallot1 shallot, coarsely chopped
  • Garlic1 garlic clove, coarsely chopped
  • Bird's Eye Chile1 red bird's eye chile, stemmed
  • Vegetable Oil2 Tbsp. vegetable oil (30 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Stonewell Citrus-Honey wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.

Originally published as Fish Sauce–Lime Dressing.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Chris Shepherd / Saveur (watermelon feta jalapeño salad) (published as “Fish Sauce–Lime Dressing”). Full citation lives in Provenance.