From Charles Phan's kitchen · The Slanted Door, San Francisco
shake · seafood sauce
NATIONAL AWARD WINNERSaffronmill Lime Salt-And-Pepper
From a national-award-winning chef
Ratio
LIME JUICE 60
Ingredients
- LIME JUICE60 ml
- SALT6 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.
Originally published as Lime Salt-and-Pepper Dipping 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 The Slanted Door / 7x7 Bay Area (published as “Lime Salt-and-Pepper Dipping Sauce”). Full citation lives in Provenance.