Vanilla Pink Peppercorn Dressing

Name: Vanilla Pink Peppercorn Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 2 shallots (75 g) Shallot; about 3 Tbsp (50 ml) Olive Oil; about ¾ tsp (5 g) Salt; about ½ tsp (1 g) Pepper; 25 g Pink Pepper; 2 g Vanilla; 2 Tbsp (25 g) Sugar; about 1 Tbsp (18 ml) Honey; about ¼ cup (65 ml) White Wine Vinegar; 2 Tbsp (30 ml) Lemon Juice; about ⅔ cup (150 ml) Vegetable Oil; about 6 Tbsp (100 ml) Olive Oil; 2½ tsp (12 ml) Vanilla

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

DRESSING · SALMON CEVICHE & CURED FISH

In the published recipe, this is the dressing for salmon ceviche. The same recipe pairs it with Dill Creme Fraiche, the dill crème fraîche.

Tom Aikens' vanilla pink peppercorn dressing for ceviche.

On the jar

CITRUS-HONEY

Method: simmer
Yield: about 2 cups
Ingredients: 13

Stove sauce. Cook from the recipe

Ratio

Olive Oil 50 mlHoney 18 mlWhite Wine Vinegar 65 mlLemon Juice 30 mlVegetable Oil 150 mlOlive Oil 100 ml

Ingredients

Shallotabout 2 shallots (75 g)
Olive Oilabout 3 Tbsp (50 ml)
Saltabout ¾ tsp (5 g)
Pepperabout ½ tsp (1 g)
Pink Pepper25 g
Vanilla2 g
Sugar2 Tbsp (25 g)
Honeyabout 1 Tbsp (18 ml)
White Wine Vinegarabout ¼ cup (65 ml)
Lemon Juice2 Tbsp (30 ml)
Vegetable Oilabout ⅔ cup (150 ml)
Olive Oilabout 6 Tbsp (100 ml)
Vanilla2½ tsp (12 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 1 SHALLOT.
Season to finish: SALT (about ½ tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Companion jar

Vanilla Pink Peppercorn Dressing wants a whisk and a stove. Make it from this page.

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

4 kitchens · 8 stars · 4 national awards

Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY
Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).

Adapted from a Tom Aikens recipe (Tom Aikens / Great British Chefs (salmon ceviche)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Tom Aikens / Great British Chefs (salmon ceviche) (published as “Vanilla Pink Peppercorn Dressing”). Full citation lives in Provenance.

Companion jar