PANTRYFLEX

On the jar: Cinderforge Butternut Brussels Agrodolce

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Butternut Brussels Agrodolce Dressing

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

Butternut Brussels Agrodolce from a national-award-winning chef.

Ratio

Ratio by volume: Red Wine Vinegar 90 ml, Olive Oil 90 ml, Sugar 15 ml, Red Pepper 4 ml
Red Wine Vinegar 90 mlOlive Oil 90 mlSugar 15 mlRed Pepper 4 ml

Ingredients

  • Red Onion — 75 g
  • Red Wine Vinegar — 90 ml
  • Olive Oil — 90 ml
  • Sugar — 15 ml
  • Red Pepper — 3.75 ml
  • Garlic — 5 g
  • Salt — 1 g

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil, Sugar, Red Pepper.
  2. Add finishing notes: Red Onion, Garlic, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

California technique teacher and James Beard Award winner for Salt, Fat, Acid, Heat; Cookbook Hall of Fame lineage. Formerly Chez Panisse cook; Netflix series of the same name.

Adapted from a Samin Nosrat recipe (Samin Nosrat / CBS The Dish (butternut squash and brussels sprouts)).

More from this kitchen

FAQ

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Samin Nosrat / CBS The Dish (butternut squash and brussels sprouts) (published as “Butternut Brussels Agrodolce Dressing”). Full citation lives in Provenance.

Add to a jar