Cedarrail Cointreau-Rice

Name: Cedarrail Cointreau–rice
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 5 cl de Cointreau® 60% vol. (50 ml) Cointreau; 15 cl d'huile d'olive (150 ml) Olive Oil; 5 cl de vinaigre de riz (50 ml) Rice Vinegar; 1 cuillère à café de yuzu kocho rouge (5 ml) Yuzu Kosho; Q.S. sel (2 g) Salt; poivre (0.5 g) Pepper

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

From a champion chef's kitchen.

Ratio

Cointreau 50 mlOlive Oil 150 mlRice Vinegar 50 mlYuzu Kosho 5 ml

Ingredients

Cointreau — 5 cl de Cointreau® 60% vol. (50 ml)
Olive Oil — 15 cl d'huile d'olive (150 ml)
Rice Vinegar — 5 cl de vinaigre de riz (50 ml)
Yuzu Kosho — 1 cuillère à café de yuzu kocho rouge (5 ml)
Salt — Q.S. sel (2 g)
Pepper — poivre (0.5 g)

Method

Pour to the lines in order (bottom → top): Cointreau, Olive Oil, Rice Vinegar, Yuzu Kosho.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 3 stars · 2 national awards

Cedarrail Cointreau–riceCHAMPION CHEF
Riviera Citrus-Honey★★★ KITCHEN
The ClassicNATIONAL AWARD WINNER
Berkeley GarlicNATIONAL AWARD WINNER

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Provenance

Samuel Albert. French / fusion. Cited awards include: Top Chef France winner S10 (2019).

Originally published as Cointreau–Rice Vinaigrette.

Adapted from a Samuel Albert recipe (Samuel Albert / Rémy Cointreau Gastronomie (kinmedai ceviche; re-eligible under §1 v2 2026-07-18)).

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 Samuel Albert / Rémy Cointreau Gastronomie (kinmedai ceviche; re-eligible under §1 v2 2026-07-18) (published as “Cointreau–Rice Vinaigrette”). Full citation lives in Provenance.

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