Curry Vinaigrette

Name: Curry Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (75 ml)
Cuisine: Asian
Ingredients: 2 tsp Madras curry powder (10 ml) Curry Powder; 1/4 cup grapeseed oil (curry-infused; solids discarded) (60 ml) Grapeseed Oil; 2 Tbsp fresh lime juice (30 ml) Lime Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SEARED SCALLOPS & CAULIFLOWER & SNOW PEAS

In the published recipe, this is the dressing for scallops with peanut panade.

The dressing from Achatz's scallops with peanut panade.

On the jar

CURRY

Method: stove
Yield: about ¼ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Curry Powder 10 mlGrapeseed Oil 60 mlLime Juice 30 ml

Ingredients

Curry Powder2 tsp Madras curry powder (10 ml)
Grapeseed Oil1/4 cup grapeseed oil (curry-infused; solids discarded) (60 ml)
Lime Juice2 Tbsp fresh lime juice (30 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

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.

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Companion jar

Curry Vinaigrette 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:

2 kitchens · 4 stars · 2 national awards

Lemon-Shallot Watermelon Dressing★ STARRED KITCHENOn the jar: LEMONSHALLO
Pomegranate Syrup Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
Mustard Vinaigrette★ STARRED KITCHENOn the jar: HONEY DIJON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.

Adapted from a Grant Achatz recipe (Grant Achatz / Food & Wine (scallops with peanut panade)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grant Achatz / Food & Wine (scallops with peanut panade) (published as “Curry Vinaigrette”). Full citation lives in Provenance.

Companion jar