PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Glassbench Ginger Juice

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

Ginger Juice from a national-award-winning chef.

Ratio

Ratio by volume: Ginger 30 ml, Orange Juice 80 ml, Sugar 1 ml, Olive Oil 23 ml
Ginger 30 mlOrange Juice 80 mlSugar 1 mlOlive Oil 23 ml

Ingredients

  • Ginger — 2 Tbsp ginger juice (from 4-inch piece peeled ginger) (30 ml)
  • Orange Juice — 1/3 cup fresh orange juice (80 ml)
  • Sugar — 1/4 tsp sugar (1.25 ml)
  • Olive Oil — 1 1/2 Tbsp extra-virgin olive oil (22.5 ml)
  • Salt — salt (1 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Ginger, Orange Juice, Sugar, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. 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.

1 kitchen · 0 stars · 1 national award

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Provenance

Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.

Originally published as Ginger Juice Vinaigrette.

Adapted from a Edward Lee recipe (Edward Lee / Epicurious (beet and pear napoleons)).

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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 Edward Lee / Epicurious (beet and pear napoleons) (published as “Ginger Juice Vinaigrette”). Full citation lives in Provenance.

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