On the jar: Pearlstreet Curry
shake · vinaigrette
★ STARRED KITCHENPrep 5 minCurry Vinaigrette
Independent adaptation of a publicly published Grant Achatz recipe. Not affiliated with, sponsored by, or endorsed by Grant Achatz.
Curry from a starred kitchen & national award winner.
Ratio
Ingredients
- Curry Powder — 10 ml
- Grapeseed Oil — 60 ml
- Lime Juice — 30 ml
- Salt — 2 g
- Pepper — 0.5 g
Method
- Pour to the lines in order (bottom → top): Curry Powder, Grapeseed Oil, Lime Juice.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.
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 Grant Achatz / Food & Wine (scallops with peanut panade) (published as “Curry Vinaigrette”). Full citation lives in Provenance.