Cointreau-Rice Vinaigrette

Name: Cointreau-Rice Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 10 tsp cointreau (50 ml) Cointreau; 10 Tbsp olive oil (150 ml) Olive Oil; 10 tsp rice vinegar (50 ml) Rice Vinegar; 1 tsp yuzu kosho (5 ml) Yuzu Kosho; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CEVICHE & RAW FISH

In the published recipe, this is the dressing for kinmedai ceviche.

Albert's Cointreau-rice vinaigrette for ceviche.

On the jar

ORANGE RICE

Method: shake
Yield: about 1 cup
Ingredients: 6
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 150 mlRICE VINEGAR 50 ml

Ingredients

Cointreau10 tsp cointreau (50 ml)
Olive Oil10 Tbsp olive oil (150 ml)
Rice Vinegar10 tsp rice vinegar (50 ml)
Yuzu Kosho1 tsp yuzu kosho (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RICE VINEGAR.
Season to finish: COINTREAU (to taste), YUZU KOSHO (about 1 tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 2 national awards

Cointreau-Rice VinaigretteCHAMPION CHEFOn the jar: ORANGE RICE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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