PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Ginger-Lime Vinaigrette

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

Gregory Gourdet's Ginger-Lime Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Lime Juice 60 ml, Fish Sauce 15 ml, Honey 15 ml, Avocado Oil 80 ml
Lime Juice 60 mlFish Sauce 15 mlHoney 15 mlAvocado Oil 80 ml

Ingredients

  • Ginger — 2 Tbsp grated (20 g)
  • Lime Juice — 1/4 cup (60 ml)
  • Fish Sauce — 1 Tbsp (15 ml)
  • Honey — 1 Tbsp (15 ml)
  • Garlic — 1 clove
  • Avocado Oil — 1/3 cup (80 ml)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Fish Sauce, Honey, Avocado Oil.
  2. Add finishing notes: Ginger, Garlic.
  3. 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.

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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.

Adapted from a Gregory Gourdet recipe (Everyone / Gregory Gourdet).

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FAQ

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 Everyone / Gregory Gourdet (published as “Ginger-Lime Vinaigrette”). Full citation lives in Provenance.

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