Canlis Coddled-Egg Dressing

Name: Canlis Coddled-Egg Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: 1/2 cup olive oil (120 ml) Olive Oil; 1/4 cup lemon juice (60 ml) Lemon Juice; 1/2 tsp fresh ground pepper (1 g) Pepper; 1 coddled egg Egg; salt to taste Salt

Independent adaptation of a publicly published Brady Ishiwata Williams recipe. Not affiliated with, sponsored by, or endorsed by Brady Ishiwata Williams.

Canlis Coddled-Egg from a national-award-winning chef.

Ratio

Olive Oil 120 mlLemon Juice 60 ml

Ingredients

Olive Oil — 1/2 cup olive oil (120 ml)
Lemon Juice — 1/4 cup lemon juice (60 ml)
Pepper — 1/2 tsp fresh ground pepper (1 g)
Egg — 1 coddled egg
Salt — salt to taste

Method

Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
Add finishing notes: Pepper, Egg, Salt.
Cap the jar and shake until emulsified.

Provenance

Brady Ishiwata Williams works in Japanese-Pacific Northwest; credentials include James Beard Best Chef: Northwest 2019; James Beard Rising Star Chef.

Adapted from a Brady Ishiwata Williams recipe (Brady Ishiwata Williams / Canlis Class Notes).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Brady Ishiwata Williams / Canlis Class Notes (published as “Canlis Coddled-Egg Dressing”). Full citation lives in Provenance.

Add to a jar