PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cinderlane Soy-Lime

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

Citrus-Honey from a national-award-winning chef.

Ratio

Ratio by volume: Lime Juice 60 ml, Soy Sauce 45 ml, Sriracha 5 ml, Honey 10 ml, Pepper 1 ml, Olive Oil 60 ml
Lime Juice 60 mlSoy Sauce 45 mlSriracha 5 mlHoney 10 mlPepper 1 mlOlive Oil 60 ml

Ingredients

  • Lime Juice — juice of 2 limes (about 1/4 cup) (60 ml)
  • Soy Sauce — 3 Tbsp soy sauce (45 ml)
  • Sriracha — 1 tsp hot sauce, such as sriracha (5 ml)
  • Shallot — 1 small shallot, finely chopped
  • Ginger — one 1-inch piece fresh ginger, peeled and finely chopped (10 g)
  • Garlic — 1 garlic clove, minced
  • Honey — 2 tsp honey (10 ml)
  • Pepper — 1/4 tsp freshly ground black pepper (1.25 ml)
  • Olive Oil — 1/4 cup extra-virgin olive oil (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Soy Sauce, Sriracha, Honey, Pepper, Olive Oil.
  2. Add finishing notes: Shallot, Ginger, Garlic, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Michael Schwartz works in Farm-to-table / Miami at Michael's Genuine; credentials include James Beard Best Chef: South 2010 (Michael's Genuine).

Originally published as Soy-Lime Vinaigrette.

Adapted from a Michael Schwartz recipe (Michael Schwartz / Epicurious (Michael's Genuine Food, Clarkson Potter 2011)).

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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 Michael Schwartz / Epicurious (Michael's Genuine Food, Clarkson Potter 2011) (published as “Soy-Lime Vinaigrette”). Full citation lives in Provenance.

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