PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Blueberry Chimichurri

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

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Fish Sauce 60 ml, Red Wine Vinegar 80 ml, Olive Oil 120 ml
Fish Sauce 60 mlRed Wine Vinegar 80 mlOlive Oil 120 ml

Ingredients

  • Blueberry1 pint halved (280 g)
  • Asparagus3/4 cup white asparagus peeled sliced (90 g)
  • Scallion1/4 cup spring onions thin-sliced (25 g)
  • Herbs2 Tbsp sorrel + 2 Tbsp parsley + 1 Tbsp cilantro + 1 Tbsp basil (20 g)
  • Olives1/4 cup Nicoise rough chopped (40 g)
  • Fish Sauce1/4 cup (60 ml)
  • Red Wine Vinegar1/3 cup (80 ml)
  • Olive Oil1/2 cup EVOO (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Fish Sauce, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Blueberry, Asparagus, Scallion, Herbs, Olives.
  3. Cap the jar and shake until emulsified.

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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.

Adapted from a Stephanie Izard recipe (Stephanie Izard (Asia-hybrid; fish sauce)).

More from this kitchen

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 Stephanie Izard (Asia-hybrid; fish sauce) (published as “Blueberry Chimichurri”). Full citation lives in Provenance.

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