Stoneroom Jalapeño

Name: Stoneroom Jalapeño
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 2 Tbsp very finely chopped red onion (30 ml) Red Onion; kosher salt (3 g) Salt; 1 Tbsp honey (15 ml) Honey; 1 Tbsp chopped cilantro (15 ml) Cilantro; 1/2 tsp Dijon (2.5 ml) Dijon Mustard; 1/2 tsp very finely chopped garlic (2.5 ml) Garlic; 1/2 cup + 1 tsp EVOO (125 ml) Olive Oil; 1 medium jalapeño Jalapeno; freshly ground pepper (0.5 g) Pepper

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

Jalapeño from a national-award-winning chef.

Ratio

Cider Vinegar 30 mlRed Onion 30 mlHoney 15 mlCilantro 15 mlDijon Mustard 3 mlGarlic 3 ml

Ingredients

Cider Vinegar — 2 Tbsp apple cider vinegar (30 ml)
Red Onion — 2 Tbsp very finely chopped red onion (30 ml)
Salt — kosher salt (3 g)
Honey — 1 Tbsp honey (15 ml)
Cilantro — 1 Tbsp chopped cilantro (15 ml)
Dijon Mustard — 1/2 tsp Dijon (2.5 ml)
Garlic — 1/2 tsp very finely chopped garlic (2.5 ml)
Olive Oil — 1/2 cup + 1 tsp EVOO (125 ml)
Jalapeno — 1 medium jalapeño
Pepper — freshly ground pepper (0.5 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Stoneroom Jalapeño 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 · 6 stars · 6 national awards

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Cinderlane Citrus-HoneyNATIONAL AWARD WINNER
Citrus-Honey Tarragon Vinaigrette★★★ KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Tom Douglas works in Pacific Northwest; credentials include James Beard Best Chef: Northwest 1994; James Beard Outstanding Restaurateur 2012.

Originally published as Jalapeño Vinaigrette.

Adapted from a Tom Douglas recipe (Tom Douglas / Food & Wine (pan-roasted halibut)).

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 Tom Douglas / Food & Wine (pan-roasted halibut) (published as “Jalapeño Vinaigrette”). Full citation lives in Provenance.

Companion jar