Yuzu, Soy and Jalapeño Dressing

Name: Yuzu, Soy And Jalapeño Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: 100ml of yuzu juice Yuzu Juice; 50ml of soy sauce Soy Sauce; 1 garlic clove, puréed Garlic; 100g of shallots, finely diced Shallot; 50g of jalapeños, finely diced Jalapeno; 1 dash of vegetable oil (5 ml) Vegetable Oil

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

Yuzu, Soy And from a starred kitchen.

Ratio

Yuzu Juice 100 mlSoy Sauce 50 mlVegetable Oil 5 ml

Ingredients

Yuzu Juice — 100ml of yuzu juice
Soy Sauce — 50ml of soy sauce
Garlic — 1 garlic clove, puréed
Shallot — 100g of shallots, finely diced
Jalapeno — 50g of jalapeños, finely diced
Vegetable Oil — 1 dash of vegetable oil (5 ml)

Method

Pour to the lines in order (bottom → top): Yuzu Juice, Soy Sauce, Vegetable Oil.
Add finishing notes: Garlic, Shallot, Jalapeno.
Cap the jar and shake until emulsified.

Provenance

Scottish chef whose flagship Frog by Adam Handling in Covent Garden holds a Michelin star; known for sustainability-led modern British cooking.

Originally published as Yuzu, Soy and Jalapeño Dressing.

Adapted from a Adam Handling recipe (Adam Handling / Great British Chefs (oyster and scallops)).

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?

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 Adam Handling / Great British Chefs (oyster and scallops) (published as “Yuzu, Soy and Jalapeño Dressing”). Full citation lives in Provenance.

Add to a jar