From Eric Ripert's kitchen · Le Bernardin, New York
shake · vinaigrette
★★★ KITCHENMidtown Ginger-Soy
The shake-up from one of Manhattan's most decorated kitchens
Ratio
SHERRY VIN 30CANOLA OIL 60SOY SAUCE 15LIME JUICE 3LEMON JUICE 3
Ingredients
- GINGER8 g
- SHALLOT20 g
- SHERRY VIN30 ml
- CANOLA OIL60 ml
- SOY SAUCE15 ml
- LIME JUICE2.5 ml
- LEMON JUICE2.5 ml
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, CANOLA OIL, SOY SAUCE, LIME JUICE, LEMON JUICE.
- Add finishing notes: GINGER, SHALLOT.
- Cap the jar and shake until emulsified.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Ginger 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 Eric Ripert published tuna / ginger vinaigrette (published as “Ginger Vinaigrette”). Full citation lives in Provenance.