From Joanne Chang's kitchen · Flour Bakery + Café, Boston
shake · hot sauce
NATIONAL AWARD WINNERIvorygate Black Pepper-Scallion
From a national-award-winning chef
Ratio
CHINKIANG VIN 30SOY SAUCE 23SRIRACHA 15VEG OIL 15SESAME OIL 15CHILI OIL 15
Ingredients
- SCALLION15 g
- GARLIC5 g
- SUGAR25 g
- CHINKIANG VIN30 ml
- SOY SAUCE22.5 ml
- SRIRACHA15 ml
- VEG OIL15 ml
- SESAME OIL15 ml
- CHILI OIL15 ml
- PEPPER7 g
Method
- Pour to the lines in order (bottom → top): CHINKIANG VIN, SOY SAUCE, SRIRACHA, VEG OIL, SESAME OIL, CHILI OIL.
- Add finishing notes: SCALLION, GARLIC, SUGAR, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.
Originally published as Black Pepper-Scallion Sauce.
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 Myers+Chang / WBUR (published as “Black Pepper-Scallion Sauce”). Full citation lives in Provenance.