PANTRYFLEX

On the jar: Juniperpass Banyuls–black Rice

shake · seafood sauce

★ STARRED KITCHENPrep 5 min

Juniperpass Banyuls-Black Rice

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

Corey Lee's Juniperpass Banyuls–black Rice, from the published recipe.

Ratio

Ratio by volume: Water 20 ml, Banyuls Vinegar 20 ml, Balsamic 19 ml
Water 20 mlBanyuls Vinegar 20 mlBalsamic 19 ml

Ingredients

  • Water — 20 g
  • Banyuls Vinegar — 20 g
  • Balsamic — 20 g black rice vinegar

Method

  1. Pour to the lines in order (bottom → top): Water, Banyuls Vinegar, Balsamic.
  2. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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).

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

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