shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minIvoryrail Blueberry Nuoc
Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.
Stephanie Izard's Ivoryrail Blueberry Nuoc, from the published recipe.
Ratio
Ingredients
- Lemon Juice — 1/4 cup (60 ml)
- Fish Sauce — 1/4 cup (60 ml)
- Brown Sugar — 1/4 cup dark (50 g)
- Garlic — 1 clove microplaned
- Malt Vinegar — 2 1/2 Tbsp (37.5 ml)
- Blueberry — 2 Tbsp blueberry preserve (from 3 oz berries + sugar) (30 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Fish Sauce, Malt Vinegar.
- Add finishing notes: Brown Sugar, Garlic, Blueberry.
- 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.
1 kitchen · 0 stars · 2 national awards
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First run is small.
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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.
Originally published as Blueberry Nuoc Cham.
More from this kitchenFAQ
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 (Girl & the Goat) (published as “Blueberry Nuoc Cham”). Full citation lives in Provenance.