Nori Vinaigrette

Name: Nori Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 320 ml
Cuisine: French Classic
Ingredients: 30 g Nori; 120 ml Rice Vinegar; 120 ml Canola Oil; 60 ml Soy Sauce; 30 ml Mirin

Independent adaptation of a publicly published Andrew Taylor & Mike Wiley recipe. Not affiliated with, sponsored by, or endorsed by Andrew Taylor & Mike Wiley.

Nori from a national-award-winning chef.

Ratio

Rice Vinegar 120 mlCanola Oil 120 mlSoy Sauce 60 mlMirin 30 ml

Ingredients

Nori — 30 g
Rice Vinegar — 120 ml
Canola Oil — 120 ml
Soy Sauce — 60 ml
Mirin — 30 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

Andrew Taylor & Mike Wiley works in New England seafood / coastal at Eventide Oyster Co.; credentials include James Beard Best Chef: Northeast 2017 (Eventide Oyster Co.).

Adapted from a Andrew Taylor & Mike Wiley recipe (Andrew Taylor & Mike Wiley / Eventide cookbook excerpt (InsideHook)).

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 Andrew Taylor & Mike Wiley / Eventide cookbook excerpt (InsideHook) (published as “Nori Vinaigrette”). Full citation lives in Provenance.