Ginger-Lime Vinaigrette

Name: Ginger-Lime Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 2 Tbsp grated (20 g) Ginger; 1/4 cup (60 ml) Lime Juice; 1 Tbsp (15 ml) Fish Sauce; 1 Tbsp (15 ml) Honey; 1 clove Garlic; 1/3 cup (80 ml) Avocado Oil

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

DRESSING · SALADS, GRILLED FISH & VEGETABLES

A dressing for salads, grilled fish & vegetables.

Gregory Gourdet's ginger-lime vinaigrette for salads.

On the jar

GINGER-LIME

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.35× recipe

Add to a jar

Ratio

AVOCADO OIL 80 mlLIME JUICE 60 mlFISH SAUCE 15 mlHONEY 15 ml

Ingredients

Ginger2 Tbsp grated (20 g)
Lime Juice1/4 cup (60 ml)
Fish Sauce1 Tbsp (15 ml)
Honey1 Tbsp (15 ml)
Garlic1 clove
Avocado Oil1/3 cup (80 ml)

Method

Pour to the lines in order (bottom → top): AVOCADO OIL, LIME JUICE, FISH SAUCE, HONEY.
Shake-to-line (dashed marks): add GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: GARLIC (1½ cloves).
Cap the jar and shake until emulsified.

Get Ginger-Lime Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 national awards

Ginger-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-LIME
Vietnamese Chile-Lime SauceNATIONAL AWARD WINNEROn the jar: VIETNAMESE-S
Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
PonzuNATIONAL AWARD WINNEROn the jar: QUICK PONZU

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Everyone / Gregory Gourdet (published as “Ginger-Lime Vinaigrette”). Full citation lives in Provenance.

Add to a jar