blend · flavored oil
★ STARRED KITCHENPrep 10 minMarigny Coriander Oil
Independent adaptation of a publicly published Varun Totlani recipe. Not affiliated with, sponsored by, or endorsed by Varun Totlani.
From a starred kitchen.
Ratio
Ingredients
- Coriander — 20 g fresh coriander
- Vegetable Oil — 40 g vegetable oil
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Marigny Coriander Oil 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Varun Totlani. Indian / contemporary. Cited awards include: Michelin (Masque, Mumbai); World's 50 Best #68 (2025).
Originally published as Coriander Oil.
More from this kitchenFAQ
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 Varun Totlani / Indulgexpress (phalsa sorbet, kokum salad) (published as “Coriander Oil”). Full citation lives in Provenance.