shake · vinaigrette
★ STARRED KITCHENPrep 5 minJuniperfield Verjus
Independent adaptation of a publicly published Corey Lee recipe. Not affiliated with, sponsored by, or endorsed by Corey Lee.
Corey Lee's Juniperfield Verjus, from the published recipe.
Ratio
Ingredients
- Verjus — 1/4 cup (60 ml)
- Canola Oil — 1/4 cup (60 ml)
- Salt — to taste ~1/4 teaspoon
- Pepper — to taste ~1/8 teaspoon
Method
- Pour to the lines in order (bottom → top): Verjus, Canola Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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 Verjus Vinaigrette.
More from this kitchenFAQ
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 Corey Lee / Food & Wine (Benu) (published as “Verjus Vinaigrette”). Full citation lives in Provenance.