Rhubarb Vinaigrette

Name: Rhubarb Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 200 ml
Cuisine: American
Ingredients: 120 ml Rhubarb; 8 g Scallion; 4 g Garlic; 60 ml Champagne; 15 ml Honey; 2.5 ml Grain Mustard; 2.5 ml Ginger; 6 g Salt; 60 ml Sunflower Oil

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

Rhubarb from a national-award-winning chef.

Ratio

Rhubarb 120 mlChampagne 60 mlHoney 15 mlGrain Mustard 3 mlGinger 3 mlSunflower Oil 60 ml

Ingredients

Rhubarb — 120 ml
Scallion — 8 g
Garlic — 4 g
Champagne — 60 ml
Honey — 15 ml
Grain Mustard — 2.5 ml
Ginger — 2.5 ml
Salt — 6 g
Sunflower Oil — 60 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Steven Satterfield works in Southern vegetable-driven at Miller Union; credentials include James Beard Best Chef: Southeast 2017 (Miller Union).

Adapted from a Steven Satterfield recipe (Steven Satterfield / Atlanta Journal-Constitution (Root to Leaf)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Steven Satterfield / Atlanta Journal-Constitution (Root to Leaf) (published as “Rhubarb Vinaigrette”). Full citation lives in Provenance.