From Corey Lee's kitchen · Benu, San Francisco
shake · seafood sauce
★ STARRED KITCHENJuniperpass Banyuls–black Rice
From a starred kitchen & national award winner
Ratio
WATER 20BANYULS VIN 20BLACK RICE VIN 19
Ingredients
- WATER20 ml
- BANYULS VIN20 ml
- BLACK RICE VIN18.5 ml
Method
- Pour to the lines in order (bottom → top): WATER, BANYULS VIN, BLACK RICE VIN.
- 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 Banyuls–Black Rice Vinegar Sauce.
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 Benu cookbook (dumpling dip) (published as “Banyuls–Black Rice Vinegar Sauce”). Full citation lives in Provenance.