Shallot-Chile Dressing

Name: Shallot-Chile Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: Latin
Ingredients: 3 medium shallots, halved and thinly sliced Shallot; 2 fresh red Thai chiles, very thinly sliced Thai Chile; 1 1/2 tsp kosher salt (7.5 ml) Salt; 1/2 cup red wine vinegar (120 ml) Red Wine Vinegar; 3 Tbsp extra-virgin olive oil (45 ml) Olive Oil

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

Shallot-Chile from a national-award-winning chef.

Ratio

Salt 8 mlRed Wine Vinegar 120 mlOlive Oil 45 ml

Ingredients

Shallot — 3 medium shallots, halved and thinly sliced
Thai Chile — 2 fresh red Thai chiles, very thinly sliced
Salt — 1 1/2 tsp kosher salt (7.5 ml)
Red Wine Vinegar — 1/2 cup red wine vinegar (120 ml)
Olive Oil — 3 Tbsp extra-virgin olive oil (45 ml)

Method

Pour to the lines in order (bottom → top): Salt, Red Wine Vinegar, Olive Oil.
Add finishing notes: Shallot, Thai Chile, Salt.
Cap the jar and shake until emulsified.

Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Adapted from a Gregory Gourdet recipe (Gregory Gourdet / Everyone's Table (Maria Shriver Sunday Paper)).

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 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 Gregory Gourdet / Everyone's Table (Maria Shriver Sunday Paper) (published as “Shallot-Chile Dressing”). Full citation lives in Provenance.

Add to a jar