Jalapeno Bourbon Vinaigrette

Name: Jalapeno Bourbon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: American
Ingredients: 1/2 cup grapeseed oil (120 ml) Grapeseed Oil; 1/2 tsp grated lime zest (2.5 ml) Lime Zest; 1/4 cup fresh lime juice (60 ml) Lime Juice; 2 Tbsp finely chopped shallot (30 ml) Shallot; 1 1/2 Tbsp bourbon (22.5 ml) Bourbon; 1.5 Tbsp jalapeno (22.5 ml) Jalapeno; 2 tsp pure maple syrup (10 ml) Maple Syrup; 1 tsp finely chopped garlic (5 ml) Garlic; 1 tsp kosher salt (5 ml) Salt; 1/2 tsp black pepper (2.5 ml) Pepper; 1 Tbsp chopped flat-leaf parsley (15 ml) Parsley

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

DRESSING · SHRIMP & OKRA KEBABS

In the published recipe, this is the dressing for shrimp and okra kebabs with grilled peaches.

Zemanick's jalapeño-bourbon vinaigrette for shrimp kebabs.

On the jar

JALAPEO-BOU

Method: shake
Yield: about 1 cup
Ingredients: 11
Jar batch: 1.2× recipe

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Ratio

GRAPESEED OIL 120 mlLIME JUICE 60 mlBOURBON 23 mlMAPLE SYRUP 10 ml

Ingredients

Grapeseed Oil1/2 cup grapeseed oil (120 ml)
Lime Zest1/2 tsp grated lime zest (2.5 ml)
Lime Juice1/4 cup fresh lime juice (60 ml)
Shallot2 Tbsp finely chopped shallot (30 ml)
Bourbon1 1/2 Tbsp bourbon (22.5 ml)
Jalapeno1.5 Tbsp jalapeno (22.5 ml)
Maple Syrup2 tsp pure maple syrup (10 ml)
Garlic1 tsp finely chopped garlic (5 ml)
Salt1 tsp kosher salt (5 ml)
Pepper1/2 tsp black pepper (2.5 ml)
Parsley1 Tbsp chopped flat-leaf parsley (15 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, LIME JUICE, BOURBON, MAPLE SYRUP.
Add by count: ½ SHALLOT, 1 JALAPENO.
Season to finish: LIME ZEST (about ½ tsp), GARLIC (¾ clove), SALT (about 1 tsp), PEPPER (about ½ tsp), PARSLEY (about 1½ Tbsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 4 national awards

Jalapeno Bourbon VinaigretteNATIONAL AWARD WINNEROn the jar: JALAPEO-BOU
Apple Cider Parsley VinaigretteNATIONAL AWARD WINNEROn the jar: APPLE
Buttermilch-Chive-Vinaigrette★ STARRED KITCHENOn the jar: BUTTERMILCH
Dill Pickle VinaigretteNATIONAL AWARD WINNEROn the jar: DILL PICKLE

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Provenance

Sue Zemanick works in Contemporary Southern / New Orleans at Gautreau's; credentials include James Beard Best Chef: South 2013 (Gautreau's).

Originally published as Jalapeño-Bourbon Vinaigrette.

Adapted from a Sue Zemanick recipe (Sue Zemanick / Food & Wine (shrimp and okra kebabs)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Sue Zemanick / Food & Wine (shrimp and okra kebabs) (published as “Jalapeño-Bourbon Vinaigrette”). Full citation lives in Provenance.

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