From Jean-Georges Vongerichten's kitchen · Jean-Georges, New York
shake · vinaigrette
★★★ KITCHENIndigobench Soy-Tarragon
From a three-star kitchen & national award winner
Ratio
OLIVE OIL 30SOY SAUCE 30LEMON JUICE 15RICE VIN 15
Ingredients
- OLIVE OIL30 ml
- SOY SAUCE30 ml
- LEMON JUICE15 ml
- RICE VIN15 ml
- TARRAGON4 g
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, SOY SAUCE, LEMON JUICE, RICE VIN.
- Add finishing notes: TARRAGON, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.
Originally published as Soy-Tarragon Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jean-Georges Vongerichten / Food & Wine (Perry Street) (published as “Soy-Tarragon Vinaigrette”). Full citation lives in Provenance.