Lemon-Ginger Vinaigrette

Name: Lemon-Ginger Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (270 ml)
Cuisine: Asian
Ingredients: 2 oz lemon juice (59 ml) Lemon Juice; 7 oz mild extra virgin olive oil (207 ml) Olive Oil; Pinch sugar (1 g) Sugar; 1 coin of peeled ginger, crushed Ginger; Salt (2 g) Salt; Pepper (0.5 g) Pepper

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

Lemon-Ginger from a starred kitchen & national award winner.

Ratio

Lemon Juice 59 mlOlive Oil 207 ml

Ingredients

Lemon Juice — 2 oz lemon juice (59 ml)
Olive Oil — 7 oz mild extra virgin olive oil (207 ml)
Sugar — Pinch sugar (1 g)
Ginger — 1 coin of peeled ginger, crushed
Salt — Salt (2 g)
Pepper — Pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
Add finishing notes: Sugar, Ginger, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Seafood / Californian chef of Michelin three-star Providence in Los Angeles; James Beard Best Chef: Pacific. Also Connie & Ted’s; sustainable seafood advocacy and refined fish sauces.

Adapted from a Michael Cimarusti recipe (Michael Cimarusti / Cowboys & Indians (spot prawns)).

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 Michael Cimarusti / Cowboys & Indians (spot prawns) (published as “Lemon-Ginger Vinaigrette”). Full citation lives in Provenance.

Add to a jar