From Fuchsia Dunlop's kitchen · Independent / cookbook & culinary writing, London
shake · dressing
NATIONAL AWARD WINNERSumacyard Garlic
From a national-award-winning chef
Ratio
SOY SAUCE 30CHINKIANG 10CHILI OIL 30SESAME OIL 5
Ingredients
- GARLIC40 g
- SOY SAUCE30 ml
- CHINKIANG10 ml
- CHILI OIL30 ml
- SESAME OIL5 ml
- SUGAR2 g
- SALT1 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, CHINKIANG, CHILI OIL, SESAME OIL.
- Add finishing notes: GARLIC, SUGAR, SALT.
- Cap the jar and shake until emulsified.
Provenance
British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.
Originally published as Garlic Sauce (Suan Ni).
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 The Food of Sichuan / Land of Plenty reprints (published as “Garlic Sauce (Suan Ni)”). Full citation lives in Provenance.