From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · herb sauce
NATIONAL AWARD WINNERSablehall Citrus-Honey
From a national-award-winning chef
Ratio
OLIVE OIL 180RED WINE VIN 30LIME JUICE 45FISH SAUCE 8HONEY 15
Ingredients
- MINT60 g
- PARSLEY10 g
- OREGANO5 g
- SHALLOT40 g
- GARLIC6 g
- OLIVE OIL180 ml
- RED WINE VIN30 ml
- LIME JUICE45 ml
- FISH SAUCE7.5 ml
- RED PEPPER1 g
- HONEY15 ml
- PRESERVED LEMON15 g
- SALTto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, LIME JUICE, FISH SAUCE, HONEY.
- Add finishing notes: MINT, PARSLEY, OREGANO, SHALLOT, GARLIC, RED PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Mint Chimichurri.
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 Stephanie Izard (marinated shrimp page) (published as “Mint Chimichurri”). Full citation lives in Provenance.