shake · hot sauce
NATIONAL AWARD WINNERPrep 5 minDockside Awase
Independent adaptation of a publicly published Marcus Samuelsson recipe. Not affiliated with, sponsored by, or endorsed by Marcus Samuelsson.
Marcus Samuelsson's Dockside Awase, from the published recipe.
Ratio
Ingredients
- Berbere — 2 Tbsp (14 g)
- Cayenne — 1 tsp (2 g)
- Ginger — 1/2 tsp ground (1 g)
- Cardamom — 1/4 tsp ground (0.5 g)
- Salt — 1/2 tsp (3 g)
- Lemon Juice — 2 Tbsp (30 ml)
- Red Wine — 1 Tbsp dry (15 ml)
- Water — 1 Tbsp (15 ml)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Red Wine, Water.
- Add finishing notes: Berbere, Cayenne, Ginger, Cardamom, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 2 national awards
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First run is small.
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Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Awase (Awaze).
More from this kitchenFAQ
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 The Soul of a New Cuisine / marcussamuelsson.com (published as “Awase (Awaze)”). Full citation lives in Provenance.