Rice Vinegar-Mango Vinaigrette

Name: Rice Vinegar-Mango Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: ⅓ tasse (83 ml) ripe mango pieces Mango; ⅓ cup (83 ml) Rice Vinegar; ⅓ cup (83 ml) Sesame Oil; 1 Tbsp (15 ml) Soy Sauce; ⅓ tasse (83 ml) orange juice Orange Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.

DRESSING · SEAFOOD & TROPICAL SALADS

A dressing for seafood & tropical salads.

Jérôme Ferrer's rice vinegar-mango vinaigrette for seafood.

On the jar

RICE MANGO

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Mango 83 mlRice Vinegar 83 mlSesame Oil 83 mlSoy Sauce 15 mlOrange Juice 83 ml

Ingredients

Mango⅓ tasse (83 ml) ripe mango pieces
Rice Vinegar⅓ cup (83 ml)
Sesame Oil⅓ cup (83 ml)
Soy Sauce1 Tbsp (15 ml)
Orange Juice⅓ tasse (83 ml) orange juice
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 0.5:1, higher than 4% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is rice vinegar and orange juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is sesame oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

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

Rice Vinegar-Mango 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 · 4 stars · 1 national award

Toasted Sesame Vinaigrette★ STARRED KITCHENOn the jar: SESAME
Maple Vinaigrette★ STARRED KITCHENOn the jar: MAPLE
Carrot-Ginger Vinaigrette★ STARRED KITCHENOn the jar: CARROT-GINGE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette Vinaigre de Riz–Mangue.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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 Jérôme Ferrer / La bible des sauces (published as “Vinaigrette Vinaigre de Riz–Mangue”). Full citation lives in Provenance.

Companion jar