Ginger Vinaigrette

Name: Ginger Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 1 cup EVOO (240 ml) Olive Oil; 2-inch piece peeled roughly chopped (30 g) Ginger; 1 Tbsp (15 ml) Sherry Vinegar; 2 Tbsp (30 ml) Lime Juice; 1 Tbsp warm (15 ml) Water; to taste Salt; plenty freshly ground Pepper

Independent adaptation of a publicly published Jean-Georges Vongerichten recipe. Not affiliated with, sponsored by, or endorsed by Jean-Georges Vongerichten.

DRESSING · GREENS & FISH

In the published recipe, this is the dressing for Cooking at Home with a Four-Star Chef.

Jean-Georges' ginger vinaigrette for greens, fish.

On the jar

GINGER

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Olive Oil 240 mlSherry Vinegar 15 mlLime Juice 30 mlWater 15 ml

Ingredients

Olive Oil1 cup EVOO (240 ml)
Ginger2-inch piece peeled roughly chopped (30 g)
Sherry Vinegar1 Tbsp (15 ml)
Lime Juice2 Tbsp (30 ml)
Water1 Tbsp warm (15 ml)
Saltto taste
Pepperplenty freshly ground

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Ginger Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 2 national awards

Soy-Tarragon Vinaigrette★★★ KITCHENOn the jar: SOY-TARRAGON
Red Wine Citrus Vinaigrette★★★ KITCHENOn the jar: RED WINE
Mustard Dressing★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.

Adapted from a Jean-Georges Vongerichten recipe (Jean-Georges / NYT (Cooking at Home with a Four-Star Chef)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jean-Georges / NYT (Cooking at Home with a Four-Star Chef) (published as “Ginger Vinaigrette”). Full citation lives in Provenance.

Companion jar