From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · vinaigrette
NATIONAL AWARD WINNERIvorycourt Green Bean
From a national-award-winning chef
Ratio
LEMON JUICE 30FISH SAUCE 38TAMARI 15DIJON 8SRIRACHA 8RICE BRAN OIL 30
Ingredients
- LEMON JUICE30 ml
- FISH SAUCE37.5 ml
- TAMARI15 ml
- DIJON7.5 ml
- SRIRACHA7.5 ml
- GARLIC5 g
- RICE BRAN OIL30 ml
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, FISH SAUCE, TAMARI, DIJON, SRIRACHA, RICE BRAN OIL.
- Add finishing notes: GARLIC.
- 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 Green Bean Asian Dressing.
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 (Magic Beans) (published as “Green Bean Asian Dressing”). Full citation lives in Provenance.