From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · herb sauce
NATIONAL AWARD WINNERIvorybench Chimichurri
From a national-award-winning chef
Ratio
RHUBARB PICKLE JUICE 360SOY SAUCE 120SAMBAL 15OLIVE OIL 180
Ingredients
- PICKLED RHUBARB180 g
- RHUBARB PICKLE JUICE360 ml
- SOY SAUCE120 ml
- TARRAGON10 g
- MINT30 g
- SCALLION120 g
- SAMBAL15 ml
- OLIVE OIL180 ml
Method
- Pour to the lines in order (bottom → top): RHUBARB PICKLE JUICE, SOY SAUCE, SAMBAL, OLIVE OIL.
- Add finishing notes: PICKLED RHUBARB, TARRAGON, MINT, SCALLION.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Rhubarb Chimichurri.
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 Stephanie Izard (soy/sambal) (published as “Rhubarb Chimichurri”). Full citation lives in Provenance.