From Yotam Ottolenghi's kitchen · Nopi, London
shake · hot sauce
★ STARRED KITCHENRose Harissa Oil Sauce
From an award-winning kitchen
Ratio
OLIVE OIL 45LEMON JUICE 5
Ingredients
- HARISSA45 g
- OLIVE OIL45 ml
- LEMON JUICE5 ml
- GARLIC5 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: HARISSA, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Rose Harissa Oil Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Ottolenghi Flavour pantry (published as “Rose Harissa Oil Sauce”). Full citation lives in Provenance.