Vinaigrette Vinaigre de Riz-Mangue

Name: Vinaigrette Vinaigre de Riz-Mangue
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: ⅓ tasse (83 ml) ripe mango pieces Mango; ⅓ tasse (83 ml) rice vinegar Rice Vinegar; ⅓ tasse (83 ml) sesame oil Sesame Oil; 1 c. à table (15 ml) soy sauce Soy Sauce; ⅓ tasse (83 ml) orange juice Orange Juice; salt (2 g) Salt; pepper (0.5 g) Pepper

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

Jérôme Ferrer's Vinaigrette Vinaigre de Riz-Mangue, from the published recipe.

Ratio

Mango 83 mlRice Vinegar 83 mlSesame Oil 83 mlSoy Sauce 15 mlOrange Juice 83 ml

Ingredients

Mango — ⅓ tasse (83 ml) ripe mango pieces
Rice Vinegar — ⅓ tasse (83 ml) rice vinegar
Sesame Oil — ⅓ tasse (83 ml) sesame oil
Soy Sauce — 1 c. à table (15 ml) soy sauce
Orange Juice — ⅓ tasse (83 ml) orange juice
Salt — salt (2 g)
Pepper — pepper (0.5 g)

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.

Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette Vinaigre de Riz–Mangue.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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.

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 Jérôme Ferrer / La bible des sauces (published as “Vinaigrette Vinaigre de Riz–Mangue”). Full citation lives in Provenance.