Chili-Lime Vinaigrette

Name: Chili-Lime Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: ½ cup lime juice (120 ml) Lime Juice; ¼ cup oil (60 ml) Neutral Oil; about 5 chiles (10 g) Thai Chile; 1 clove garlic Garlic; 2 tbsp palm sugar (30 ml) Palm Sugar; 3 tbsp fish sauce (45 ml) Fish Sauce

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

DRESSING · CALAMARI & SEAFOOD SALADS

In the published recipe, this is the dressing for fried calamari and watercress salad.

Dieterle's chili-lime vinaigrette for fried calamari salad.

On the jar

CHILILIME

Method: blend
Yield: about 1¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lime Juice 120 mlNeutral Oil 60 mlPalm Sugar 30 mlFish Sauce 45 ml

Ingredients

Lime Juice½ cup lime juice (120 ml)
Neutral Oil¼ cup oil (60 ml)
Thai Chileabout 5 chiles (10 g)
Garlic1 clove garlic
Palm Sugar2 tbsp palm sugar (30 ml)
Fish Sauce3 tbsp fish sauce (45 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 0.5:1, higher than 4% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lime juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is neutral oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

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.

Get Chili-Lime Vinaigrette + 4 more sauces like it

The full recipe and its 4 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.

Companion jar

Chili-Lime Vinaigrette 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:

3 kitchens · 4 stars · 4 national awards

Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Chili Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CHILI LIME
Garlic Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GREEN BEAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$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

Harold Dieterle. American / New American. Cited awards include: Top Chef winner S1 (2006).

Originally published as Chili–Lime Vinaigrette (Calamari & Watercress).

Adapted from a Harold Dieterle recipe (Harold Dieterle / Thrillist (ABC Nightline calamari alignment)).

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 Harold Dieterle / Thrillist (ABC Nightline calamari alignment) (published as “Chili–Lime Vinaigrette (Calamari & Watercress)”). Full citation lives in Provenance.

Companion jar