From Chris Shepherd's kitchen · Underbelly, Houston
shake · vinaigrette
NATIONAL AWARD WINNERSumacpoint Shepherd Soy–lime
From a national-award-winning chef
Ratio
SOY SAUCE 60LIME JUICE 60RICE VIN 30SESAME OIL 15VEG OIL 120
Ingredients
- SOY SAUCE60 ml
- LIME JUICE60 ml
- RICE VIN30 ml
- SUGAR12 g
- GARLIC10 g
- SESAME OIL15 ml
- VEG OIL120 ml
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, LIME JUICE, RICE VIN, SESAME OIL, VEG OIL.
- Add finishing notes: SUGAR, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.
Originally published as Shepherd Soy–Lime Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Chris Shepherd / Underbelly reprints (published as “Shepherd Soy–Lime Vinaigrette”). Full citation lives in Provenance.