Amberfield Ginger

Name: Amberfield Ginger
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.

Jean-Georges Vongerichten's Amberfield Ginger, from the published recipe.

Ratio

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

Ingredients

Olive Oil — 1 cup EVOO (240 ml)
Ginger — 2-inch piece peeled roughly chopped (30 g)
Sherry Vinegar — 1 Tbsp (15 ml)
Lime Juice — 2 Tbsp (30 ml)
Water — 1 Tbsp warm (15 ml)
Salt — to taste
Pepper — plenty 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.

Companion jar

Amberfield Ginger 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:

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Build the companion jar

First run is small.

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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.

Originally published as Ginger Vinaigrette.

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?

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

Companion jar