From Gregory Gourdet's kitchen · Kann, Portland
shake · vinaigrette
NATIONAL AWARD WINNERGinger-Lime Vinaigrette
From an award-winning kitchen
Ratio
LIME JUICE 60FISH SAUCE 15HONEY 15AVOCADO OIL 80
Ingredients
- GINGER20 g
- LIME JUICE60 ml
- FISH SAUCE15 ml
- HONEY15 ml
- GARLIC5 g
- AVOCADO OIL80 ml
Method
- Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE, HONEY, AVOCADO OIL.
- Add finishing notes: GINGER, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.
Originally published as Ginger-Lime Vinaigrette.
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 Everyone / Gregory Gourdet (published as “Ginger-Lime Vinaigrette”). Full citation lives in Provenance.