Harissa Vinaigrette

Name: Harissa Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 220 ml
Cuisine: Middle Eastern
Ingredients: 7.5 ml Cumin; 7.5 ml Coriander; 25 g Shallot; 60 ml Mint; 10 ml Thyme; 60 ml Champagne; 15 ml Harissa; 7.5 ml Dijon Mustard; 120 ml Olive Oil

Independent adaptation of a publicly published JJ Johnson & Alexander Smalls recipe. Not affiliated with, sponsored by, or endorsed by JJ Johnson & Alexander Smalls.

Harissa from a national-award-winning chef.

Ratio

Cumin 8 mlCoriander 8 mlMint 60 mlThyme 10 mlChampagne 60 mlHarissa 15 ml

Ingredients

Cumin — 7.5 ml
Coriander — 7.5 ml
Shallot — 25 g
Mint — 60 ml
Thyme — 10 ml
Champagne — 60 ml
Harissa — 15 ml
Dijon Mustard — 7.5 ml
Olive Oil — 120 ml

Method

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

Provenance

JJ Johnson & Alexander Smalls is a cookbook author working in Afro-Asian-American / Harlem diaspora; recognized with James Beard Best American Cookbook 2019 (Between Harlem and Heaven).

Adapted from a recipe published by JJ Johnson & Alexander Smalls in Between Harlem and Heaven (king mushrooms recipe).

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.

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 Between Harlem and Heaven (king mushrooms recipe) (published as “Harissa Vinaigrette”). Full citation lives in Provenance.