Ponzu-Mirin Vinaigrette

Name: Ponzu-Mirin Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 5 cl olijfolie Arbequina (50 ml) Olive Oil; 4 cl ponzu (40 ml) Ponzu; 2,5 cl mirin (25 ml) Mirin; 1 tl geraspte limoenschil (2 g) Lime Zest; 1 sjalot gesnipperd Shallot

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

Peter Goossens's Ponzu-Mirin Vinaigrette, from the published recipe.

Ratio

Olive Oil 50 mlPonzu 40 mlMirin 25 ml

Ingredients

Olive Oil — 5 cl olijfolie Arbequina (50 ml)
Ponzu — 4 cl ponzu (40 ml)
Mirin — 2,5 cl mirin (25 ml)
Lime Zest — 1 tl geraspte limoenschil (2 g)
Shallot — 1 sjalot gesnipperd

Method

Pour to the lines in order (bottom → top): Olive Oil, Ponzu, Mirin.
Add finishing notes: Lime Zest, Shallot.
Cap the jar and shake until emulsified.

Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Originally published as Ponzu–Mirin Vinaigrette.

Adapted from a Peter Goossens recipe (Peter Goossens / njam!).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Peter Goossens / njam! (published as “Ponzu–Mirin Vinaigrette”). Full citation lives in Provenance.

Add to a jar