Banyuls Vinegar Seafood Sauce

Name: Banyuls Vinegar Seafood Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (60 ml)
Cuisine: Asian
Ingredients: about 1½ Tbsp (20 ml) Water; about 1½ Tbsp (20 ml) Banyuls Vinegar; about 1 Tbsp (19 ml) Balsamic

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

DIP · XIAO LONG BAO & DUMPLINGS

In the published recipe, this is the dip for dumplings.

Corey Lee's black vinegar dip for dumplings.

On the jar

BANYULSBLACK

Method: shake
Yield: about ¼ cup
Ingredients: 3
Jar batch: 4.35× recipe

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Ratio

WATER 20 mlBANYULS VINEGAR 20 mlBALSAMIC 19 ml

Ingredients

Waterabout 1½ Tbsp (20 ml)
Banyuls Vinegarabout 1½ Tbsp (20 ml)
Balsamicabout 1 Tbsp (19 ml)

Where it sits

One of 35 seafood sauces in the catalog, with 3 ingredients against a median of 6.

The acid here is Banyuls vinegar and balsamic. In this category chefs also reach for lime juice (13 recipes), lemon juice (13), and orange juice (4).

Method

Pour to the lines in order (bottom → top): WATER, BANYULS VINEGAR, BALSAMIC.
Cap the jar and shake until emulsified.

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Keep this recipe

3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 1 star · 4 national awards

Banyuls Vinegar Seafood Sauce★ STARRED KITCHENOn the jar: BANYULSBLACK
Bibimbap Gochujang Sauce★ STARRED KITCHENOn the jar: BIBIMBAP
Lime Juice Seafood SauceNATIONAL AWARD WINNEROn the jar: LIME
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: CLASSIC NUOC

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Provenance

Korean-American fine-dining chef of Michelin three-star Benu in San Francisco; James Beard Best Chef: West 2017. Formerly French Laundry chef de cuisine; Korean and Cantonese references in tasting menus.

Originally published as Banyuls–Black Rice Vinegar Sauce.

Adapted from a recipe published by Corey Lee in Benu cookbook (dumpling dip).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Benu cookbook (dumpling dip) (published as “Banyuls–Black Rice Vinegar Sauce”). Full citation lives in Provenance.

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