From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
shake · vinaigrette
NATIONAL AWARD WINNERUpland Peanut
From a national-award-winning chef
Ratio
PEANUT BUTTER 80RICE VIN 80AGAVE 45SOY SAUCE 45SESAME OIL 15SRIRACHA 5
Ingredients
- GARLIC10 g
- PEANUT BUTTER80 ml
- RICE VIN80 ml
- AGAVE45 ml
- SOY SAUCE45 ml
- SESAME OIL15 ml
- SRIRACHA5 ml
Method
- Pour to the lines in order (bottom → top): PEANUT BUTTER, RICE VIN, AGAVE, SOY SAUCE, SESAME OIL, SRIRACHA.
- Add finishing notes: GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Peanut Vinaigrette.
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 Marcus Off Duty / Yahoo Food (published as “Peanut Vinaigrette”). Full citation lives in Provenance.