Chile Dressing

Name: Chile Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Latin
Ingredients: 1/3 cup lime juice (from about 3 juicy limes) (80 ml) Lime Juice; 1/3 cup fish sauce (80 ml) Fish Sauce; 3 Tbsp thinly sliced cilantro stems (45 ml) Cilantro; 3 Tbsp finely chopped palm sugar or coconut sugar (45 ml) Palm Sugar; 1/2-inch knob fresh galangal, peeled and roughly sliced (8 g) Galangal; 1 large garlic clove, peeled Garlic; about 1½ chiles (20 g) Fresno Chile; about 1 chile (2 g) Bird's Eye Chile

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

DRESSING · WATERMELON & MIXED BERRIES & HERB SALADS

In the published recipe, this is the dressing for first-party recipe page.

Gourdet's chile dressing.

On the jar

CHILE

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lime Juice 80 mlFish Sauce 80 mlCilantro 45 mlPalm Sugar 45 ml

Ingredients

Lime Juice1/3 cup lime juice (from about 3 juicy limes) (80 ml)
Fish Sauce1/3 cup fish sauce (80 ml)
Cilantro3 Tbsp thinly sliced cilantro stems (45 ml)
Palm Sugar3 Tbsp finely chopped palm sugar or coconut sugar (45 ml)
Galangal1/2-inch knob fresh galangal, peeled and roughly sliced (8 g)
Garlic1 large garlic clove, peeled
Fresno Chileabout 1½ chiles (20 g)
Bird's Eye Chileabout 1 chile (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Chile Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Scallion Lime DressingNATIONAL AWARD WINNEROn the jar: HERBY
Coconut DressingNATIONAL AWARD WINNEROn the jar: COCONUT
Shallot Chile DressingNATIONAL AWARD WINNEROn the jar: SHALLOT-CHIL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Chile Dressing (Watermelon-Berry).

Adapted from a recipe published by Gregory Gourdet in Gregory Gourdet (first-party recipe page).

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 Gregory Gourdet (first-party recipe page) (published as “Chile Dressing (Watermelon-Berry)”). Full citation lives in Provenance.

Companion jar