PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cedarhouse Chili Lime

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

Stephanie Izard's Cedarhouse Chili Lime, from the published recipe.

Ratio

Ratio by volume: Lime Juice 160 ml, Sambal 15 ml, Fish Sauce 30 ml, Rice Bran Oil 120 ml
Lime Juice 160 mlSambal 15 mlFish Sauce 30 mlRice Bran Oil 120 ml

Ingredients

  • Lime Juice — 2/3 cup (160 ml)
  • Sambal — 1 Tbsp (15 ml)
  • Fish Sauce — 2 Tbsp (30 ml)
  • Rice Bran Oil — 1/2 cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Sambal, Fish Sauce, Rice Bran Oil.
  2. 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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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 Chili Lime Vinaigrette.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard (Girl & the Goat).

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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 (Girl & the Goat) (published as “Chili Lime Vinaigrette”). Full citation lives in Provenance.

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