PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Berlin Thai Vinaigrette

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

Hot-sour Thai vinaigrette for glass noodles and raw fish.

Ratio

Ratio by volume: Vegetable Oil 100 ml, Mushi Sauce 200 ml, Rice Vinegar 200 ml, Chili Sauce 75 ml, Lime Juice 60 ml
Vegetable Oil 100 mlMushi Sauce 200 mlRice Vinegar 200 mlChili Sauce 75 mlLime Juice 60 ml

Ingredients

  • Vegetable Oil — 100ml
  • Mushi Sauce — 200ml (see raue-mushi-sauce)
  • Rice Vinegar — 200ml
  • Chili Sauce — 5 tbsp rote chilisauce (see raue-rote-chilisauce) (75 ml)
  • Lime Juice — 4 tbsp (60 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Berlin Thai Vinaigrette wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.

Originally published as Thai-Vinaigrette.

Adapted from a recipe published by Tim Raue in My Way (Callwey) via genussfreak.de authorized reprint.

More from this kitchen

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 — its companion jar is below.

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 My Way (Callwey) via genussfreak.de authorized reprint (published as “Thai-Vinaigrette”). Full citation lives in Provenance.

Companion jar