shake · vinaigrette
★ STARRED KITCHENPrep 5 minPearlstreet Curry
Independent adaptation of a publicly published Grant Achatz recipe. Not affiliated with, sponsored by, or endorsed by Grant Achatz.
Curry from a starred kitchen & national award winner.
Ratio
Ingredients
- Curry Powder — 2 tsp Madras curry powder (10 ml)
- Grapeseed Oil — 1/4 cup grapeseed oil (curry-infused; solids discarded) (60 ml)
- Lime Juice — 2 Tbsp fresh lime juice (30 ml)
- Salt — Salt (2 g)
- Pepper — freshly ground pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Curry Powder, Grapeseed Oil, Lime Juice.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
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, done. No phone propped at the stove.
1 kitchen · 1 star · 1 national award
- Pearlstreet Curry★ STARRED KITCHEN
- Lemon–Shallot Watermelon Dressing★ STARRED KITCHEN
- Pomegranate Syrup Dressing★ STARRED KITCHEN
- Achatz Mustard Vinaigrette★ STARRED KITCHEN
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
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.
Originally published as Curry Vinaigrette.
More from this kitchenFAQ
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 Grant Achatz / Food & Wine (scallops with peanut panade) (published as “Curry Vinaigrette”). Full citation lives in Provenance.