simmer · vinaigrette
★★★ KITCHENPrep 5 minCook 15 minOrange-Miso Sauce
Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.
Eric Ripert's Orange-Miso Sauce, from the published recipe.
Ratio
Ingredients
- Orange Juice — 1 1/2 cups reduced to ~3/4 cup (360 ml)
- Miso — 1 1/2 tsp red (9 g)
- Lime Juice — 1 1/2 tsp (7.5 ml)
- Ginger — 1 1/2 tsp minced (5 g)
- Shallot — 1 1/2 tsp minced (5 g)
- Chile Powder — 1/2 tsp togarashi (1 g)
- Olive Oil — 1/4 cup EVOO (60 ml)
Method
- Pour to the lines in order (bottom → top): Orange Juice, Lime Juice, Olive Oil.
- Add: Miso, Ginger, Shallot, Chile Powder.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
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 cold, tip it into your pan. The jar measures; the stove finishes.
1 kitchen · 3 stars · 1 national award
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First run is small.
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Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Eric Ripert / Food & Wine (published as “Orange-Miso Sauce”). Full citation lives in Provenance.