From Corey Lee's kitchen · Benu, San Francisco
blend · vinaigrette
★ STARRED KITCHENOnion Soy Dressing
From an award-winning kitchen
Ratio
SOY SAUCE 45RICE VIN 30SESAME OIL 5VEG OIL 30
Ingredients
- ONION75 g
- SOY SAUCE45 ml
- RICE VIN30 ml
- SUGAR12 g
- SESAME OIL5 ml
- VEG OIL30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Korean-American fine-dining chef of Michelin three-star Benu in San Francisco; James Beard Best Chef: West 2017. Formerly French Laundry chef de cuisine; Korean and Cantonese references in tasting menus.
Originally published as Onion Soy Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Benu / Corey Lee technique reprints (published as “Onion Soy Dressing”). Full citation lives in Provenance.