On the jar: Olivelane Wasabi-
shake · vinaigrette
★ STARRED KITCHENPrep 5 minWasabi-Vinaigrette
Independent adaptation of a publicly published Heiko Nieder recipe. Not affiliated with, sponsored by, or endorsed by Heiko Nieder.
Wasabi- from a starred kitchen.
Ratio
Ingredients
- Sushi Vinegar — 350 ml
- Wasabi Oil — 6 g
- Wasabi Paste — 2 g
- Basil Oil — 80 ml
- Salt — 2 g
Method
- Pour to the lines in order (bottom → top): Sushi Vinegar, Basil Oil.
- Add finishing notes: Wasabi Oil, Wasabi Paste, Salt.
- Cap the jar and shake until emulsified.
Provenance
Heiko Nieder works in Modern European / precision flavour at The Restaurant; credentials include Michelin 2* (The Restaurant, The Dolder Grand, Zürich).
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Heiko Nieder / GaultMillau CH (Avocadosalat mit Wasabi) (published as “Wasabi-Vinaigrette”). Full citation lives in Provenance.