From Corey Lee's kitchen · Benu, San Francisco
shake · vinaigrette
★ STARRED KITCHENJuniperfield Verjus
From a starred kitchen & national award winner
Ratio
VERJUS 60CANOLA OIL 60
Ingredients
- VERJUS60 ml
- CANOLA OIL60 ml
- SALT1.5 g
- PEPPER0.3 g
Method
- Pour to the lines in order (bottom → top): VERJUS, CANOLA OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Korean-American fine-dining chef of Michelin three-star Benu in San Francisco; James Beard Best Chef: West 2017. Formerly French Laundry chef de cuisine; Korean and Cantonese references in tasting menus.
Originally published as Verjus Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Corey Lee / Food & Wine (Benu) (published as “Verjus Vinaigrette”). Full citation lives in Provenance.