shake · vinaigrette
★ STARRED KITCHENPrep 5 minBonite Fumée
Independent adaptation of a publicly published Sylvestre Wahid recipe. Not affiliated with, sponsored by, or endorsed by Sylvestre Wahid.
Smoked bonito steeped into a savory vinaigrette for raw fish.
Ratio
Ingredients
- Bonito Vinegar — 10 cl smoked bonito vinegar (100 ml)
- Olive Oil — 30 cl (300 ml)
- Sate Spice — 2g saté spice blend
- Lemon Zest — zest of 1 lemon
- Lime Zest — zest of 1 lime
- Salt — fleur de sel, to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Bonito Vinegar, Olive Oil.
- Add finishing notes: Sate Spice, Lemon Zest, Lime Zest, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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Provenance
Pakistani-born French chef; earned two Michelin stars at Sylvestre in Paris after starring at L'Oustau de Baumanière in Provence.
Originally published as Vinaigrette de Bonite Fumée.
More from this kitchenFAQ
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?
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 Académie du Goût / Sylvestre Wahid (published as “Vinaigrette de Bonite Fumée”). Full citation lives in Provenance.