Harissa Vinaigrette

Name: Harissa Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: Middle Eastern
Ingredients: 1 1/2 tsp cumin seeds (7.5 ml) Cumin; 1 1/2 tsp coriander seeds (7.5 ml) Coriander; about ½ shallot (25 g) Shallot; 1/4 cup loosely packed fresh mint leaves (60 ml) Mint; 2 tsp thyme leaves (10 ml) Thyme; 1/4 cup champagne vinegar (60 ml) Champagne; 1 Tbsp harissa paste or red chile paste (15 ml) Harissa; 1 1/2 tsp Dijon mustard (7.5 ml) Dijon Mustard; 1/2 cup olive oil (120 ml) Olive Oil

Independent adaptation of a publicly published Jj Johnson & Alexander Smalls recipe. Not affiliated with, sponsored by, or endorsed by Jj Johnson & Alexander Smalls.

DRESSING · KING MUSHROOMS & ROASTED CARROTS

In the published recipe, this is the dressing for king mushrooms.

The dressing from Johnson & Smalls' king mushrooms.

On the jar

HARISSA

Method: blend
Yield: about 1 cup
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Cumin 8 mlCoriander 8 mlMint 60 mlThyme 10 mlChampagne 60 mlHarissa 15 ml

Ingredients

Cumin1 1/2 tsp cumin seeds (7.5 ml)
Coriander1 1/2 tsp coriander seeds (7.5 ml)
Shallotabout ½ shallot (25 g)
Mint1/4 cup loosely packed fresh mint leaves (60 ml)
Thyme2 tsp thyme leaves (10 ml)
Champagne1/4 cup champagne vinegar (60 ml)
Harissa1 Tbsp harissa paste or red chile paste (15 ml)
Dijon Mustard1 1/2 tsp Dijon mustard (7.5 ml)
Olive Oil1/2 cup olive oil (120 ml)

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

Harissa 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:

4 kitchens · 4 stars · 5 national awards

Honey-Mustard Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: HONEYMUSTARD
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Peanut VinaigretteNATIONAL AWARD WINNEROn the jar: PEANUT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

JJ Johnson & Alexander Smalls is a cookbook author working in Afro-Asian-American / Harlem diaspora; recognized with James Beard Best American Cookbook 2019 (Between Harlem and Heaven).

Adapted from a recipe published by JJ Johnson & Alexander Smalls in Between Harlem and Heaven (king mushrooms recipe).

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 Between Harlem and Heaven (king mushrooms recipe) (published as “Harissa Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar