On the jar: Stoneroom Jalapeño
stove · vinaigrette
NATIONAL AWARD WINNERPrep 10 minCook 15 minJalapeño Vinaigrette
Independent adaptation of a publicly published Tom Douglas recipe. Not affiliated with, sponsored by, or endorsed by Tom Douglas.
Jalapeño from a national-award-winning chef.
Ratio
Ratio by volume: Cider Vinegar 30 ml, Red Onion 30 ml, Honey 15 ml, Cilantro 15 ml, Dijon Mustard 3 ml, Garlic 3 ml, Olive Oil 125 ml
Cider Vinegar 30 mlRed Onion 30 mlHoney 15 mlCilantro 15 mlDijon Mustard 3 mlGarlic 3 ml
Ingredients
- Cider Vinegar — 2 Tbsp apple cider vinegar (30 ml)
- Red Onion — 2 Tbsp very finely chopped red onion (30 ml)
- Salt — kosher salt (3 g)
- Honey — 1 Tbsp honey (15 ml)
- Cilantro — 1 Tbsp chopped cilantro (15 ml)
- Dijon Mustard — 1/2 tsp Dijon (2.5 ml)
- Garlic — 1/2 tsp very finely chopped garlic (2.5 ml)
- Olive Oil — 1/2 cup + 1 tsp EVOO (125 ml)
- Jalapeno — 1 medium jalapeño
- Pepper — freshly ground pepper (0.5 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Tom Douglas works in Pacific Northwest; credentials include James Beard Best Chef: Northwest 1994; James Beard Outstanding Restaurateur 2012.
More from this kitchenFAQ
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 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 Tom Douglas / Food & Wine (pan-roasted halibut) (published as “Jalapeño Vinaigrette”). Full citation lives in Provenance.