Seaweed Citrus Vinaigrette

Name: Seaweed Citrus Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: 10 g Ginger; 1 Tbsp sunflower oil (15 ml) Sunflower Oil; 2 cloves garlic Garlic; 1/4 cup grapeseed oil (60 ml) Grapeseed Oil; 1/4 cup lemon juice (60 ml) Lemon Juice; 1/8 cup lime juice (30 ml) Lime Juice; 1/8 cup soy sauce (30 ml) Soy Sauce; 1 Tbsp sesame oil (15 ml) Sesame Oil; 1 tsp sugar (5 ml) Sugar; 2 tsp dulse (10 ml) Dulse; 1/2 tsp kombu (2.5 ml) Kombu; 1/2 tsp wakame (2.5 ml) Wakame; 3 Tbsp olive oil (45 ml) Olive Oil

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

DRESSING · STOVE→INFUSE→FILTER→COLD EMULSIFY

A dressing for Stove→infuse→filter→cold emulsify.

A bright dressing for salads and vegetables.

On the jar

SEAWEED

Method: shake
Yield: about 1 cup
Ingredients: 13
Jar batch: 1.1× recipe

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Ratio

GRAPESEED OIL 60 mlLEMON JUICE 60 mlOLIVE OIL 45 mlLIME JUICE 30 mlSOY SAUCE 30 mlSUNFLOWER OIL 15 ml

Ingredients

Ginger10 g
Sunflower Oil1 Tbsp sunflower oil (15 ml)
Garlic2 cloves garlic
Grapeseed Oil1/4 cup grapeseed oil (60 ml)
Lemon Juice1/4 cup lemon juice (60 ml)
Lime Juice1/8 cup lime juice (30 ml)
Soy Sauce1/8 cup soy sauce (30 ml)
Sesame Oil1 Tbsp sesame oil (15 ml)
Sugar1 tsp sugar (5 ml)
Dulse2 tsp dulse (10 ml)
Kombu1/2 tsp kombu (2.5 ml)
Wakame1/2 tsp wakame (2.5 ml)
Olive Oil3 Tbsp olive oil (45 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, LEMON JUICE, OLIVE OIL, LIME JUICE, SOY SAUCE, SUNFLOWER OIL, SESAME OIL.
Season to finish: GINGER (about 1 Tbsp), GARLIC (2 cloves), SUGAR (about 1 tsp), DULSE (about 1 tsp), KOMBU (about ¼ tsp), WAKAME (about ¼ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 13 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 4 stars

Seaweed Citrus Vinaigrette★★★ KITCHENOn the jar: SEAWEED
Serinissima Vinaigrette★★★ KITCHENOn the jar: SERINISSIMA
Trade-Wind Vinaigrette★★★ KITCHENOn the jar: CIDER VINAIG
Toasted Sesame Vinaigrette★ STARRED KITCHENOn the jar: SESAME

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Provenance

Olivier Roellinger. Breton / spice-driven. Cited awards include: Michelin 3* (Maisons de Bricourt, historical); Michelin 3* (Maison Roellinger / Hugo lineage).

Originally published as Jus Clair Iodé en Vinaigrette.

Adapted from a Olivier Roellinger recipe (Olivier Roellinger / Épices Roellinger).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Olivier Roellinger / Épices Roellinger (published as “Jus Clair Iodé en Vinaigrette”). Full citation lives in Provenance.

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