PANTRYFLEX

blend · vinaigrette

CHAMPION CHEFPrep 10 min

Ironyard Golden Raisin

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Golden Raisin 240 ml, Grapeseed Oil 240 ml, Rice Vinegar 80 ml, Sea Salt 10 ml
Golden Raisin 240 mlGrapeseed Oil 240 mlRice Vinegar 80 mlSea Salt 10 ml

Ingredients

  • Golden Raisin1 cup pre-soaked golden raisins (240 ml)
  • Grapeseed Oil1 cup canola or grapeseed oil (240 ml)
  • Rice Vinegar⅓ cup rice wine vinegar (80 ml)
  • Sea Salt2 tsp sea salt (10 ml)
  • PaprikaPinch paprika (0.5 g)
  • PepperPinch black pepper (0.5 g)

Method

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

Companion jar

Ironyard Golden Raisin 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:

4 kitchens · 7 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Hung Huynh. Vietnamese-American. Cited awards include: Top Chef winner S3 (2007).

Originally published as Golden Raisin Vinaigrette (Roasted Cauliflower).

More from this kitchen

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?

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 Hung Huynh / The Kitchn (Blake Lively roasted cauliflower) (published as “Golden Raisin Vinaigrette (Roasted Cauliflower)”). Full citation lives in Provenance.