Emulsion Soy-Ginger

Name: Emulsion Soy-Ginger
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Asian
Ingredients: 1 Tbsp ginger (15 ml) Ginger; 1 Tbsp soy sauce (15 ml) Soy Sauce; 1/4 cup olive oil (60 ml) Olive Oil

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

DRESSING · SCALLOPS & VEGETABLES

A dressing for scallops & vegetables.

José Avillez's soy-ginger emulsion for scallops.

On the jar

GINGER-SOY

Method: shake
Yield: about ½ cup
Ingredients: 3
Jar batch: 3.4× recipe

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Ratio

OLIVE OIL 60 mlSOY SAUCE 15 ml

Ingredients

Ginger1 Tbsp ginger (15 ml)
Soy Sauce1 Tbsp soy sauce (15 ml)
Olive Oil1/4 cup olive oil (60 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SOY SAUCE.
Season to finish: GINGER (to taste).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 6 stars · 3 national awards

Emulsion Soy-Ginger★ STARRED KITCHENOn the jar: GINGER-SOY
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Miso VinaigretteNATIONAL AWARD WINNEROn the jar: MISO

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Provenance

José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).

Originally published as Emulsão Soja–Gengibre.

Adapted from a José Avillez recipe (José Avillez / Rádio Comercial).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 José Avillez / Rádio Comercial (published as “Emulsão Soja–Gengibre”). Full citation lives in Provenance.

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