From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
shake · hot sauce
NATIONAL AWARD WINNERDockside Awase
From a national-award-winning chef
Ratio
LEMON JUICE 30RED WINE 15WATER 15
Ingredients
- BERBERE14 g
- CAYENNE2 g
- GINGER1 g
- CARDAMOM0.5 g
- SALT3 g
- LEMON JUICE30 ml
- RED WINE15 ml
- WATER15 ml
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, RED WINE, WATER.
- Add finishing notes: BERBERE, CAYENNE, GINGER, CARDAMOM, SALT.
- Cap the jar and shake until emulsified.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Awase (Awaze).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The Soul of a New Cuisine / marcussamuelsson.com (published as “Awase (Awaze)”). Full citation lives in Provenance.