stove · vinaigrette
★ STARRED KITCHENPrep 10 minCook 15 minButterhall Warm Sesame
Independent adaptation of a publicly published Dan Barber recipe. Not affiliated with, sponsored by, or endorsed by Dan Barber.
From a starred kitchen & national award winner.
Ratio
Ingredients
- Vegetable Oil — 3 Tbsp vegetable oil (45 ml)
- Balsamic — 1 Tbsp balsamic vinegar (15 ml)
- Sesame Oil — ¼ tsp sesame oil (1.25 ml)
- Sesame Seed — 1 Tbsp toasted sesame seeds (15 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Butterhall Warm Sesame wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 7 stars · 3 national awards
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- Tallowway Honey–balsamic Kale★ STARRED KITCHEN
- Midtown Ginger-Soy★★★ KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Farm-to-table chef of Blue Hill at Stone Barns (Pocantico Hills) and Blue Hill in New York; James Beard Best Chef: New York City with Michelin recognition. Seed-to-table research at Stone Barns Center.
Originally published as Warm Sesame Vinaigrette.
More from this kitchenFAQ
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 — its companion jar is below.
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 Dan Barber / Row 7 Seeds (published as “Warm Sesame Vinaigrette”). Full citation lives in Provenance.