From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · herb sauce
NATIONAL AWARD WINNERIvoryhouse Chimichurri
From a national-award-winning chef
Ratio
FISH SAUCE 60RED WINE VIN 80OLIVE OIL 120
Ingredients
- BLUEBERRY280 g
- WHITE ASPARAGUS90 g
- SCALLION25 g
- HERBS20 g
- NICOISE OLIVES40 g
- FISH SAUCE60 ml
- RED WINE VIN80 ml
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, RED WINE VIN, OLIVE OIL.
- Add finishing notes: BLUEBERRY, WHITE ASPARAGUS, SCALLION, HERBS, NICOISE OLIVES.
- 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 Blueberry 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 (Asia-hybrid; fish sauce) (published as “Blueberry Chimichurri”). Full citation lives in Provenance.