Cashew-Sesame Dressing

Name: Cashew-Sesame Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: Asian
Ingredients: about 1 yolk (18 g) Egg Yolk; 1/4 cup (35 g) Cashews; 2 Tbsp pickled (30 g) Ginger; 2 Tbsp (30 ml) Honey; 2 Tbsp Chinese hot mustard (20 g) Dry Mustard; 2 Tbsp (30 ml) Rice Vinegar; 2 Tbsp sesame paste (30 ml) Tahini; 2 Tbsp (30 ml) Soy Sauce; 1 Tbsp (15 ml) Chili Oil; 1 Tbsp (15 ml) Sesame Oil; 3/4 cup neutral (180 ml) Vegetable Oil

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

DRESSING · CHINOIS CHICKEN SALAD

In the published recipe, this is the dressing for Chinois chicken salad.

Wolfgang Puck's cashew-sesame dressing for chicken salad.

On the jar

CASHEW

Method: blend
Yield: about 1½ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Honey 30 mlRice Vinegar 30 mlTahini 30 mlSoy Sauce 30 mlChili Oil 15 mlSesame Oil 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Cashews1/4 cup (35 g)
Ginger2 Tbsp pickled (30 g)
Honey2 Tbsp (30 ml)
Dry Mustard2 Tbsp Chinese hot mustard (20 g)
Rice Vinegar2 Tbsp (30 ml)
Tahini2 Tbsp sesame paste (30 ml)
Soy Sauce2 Tbsp (30 ml)
Chili Oil1 Tbsp (15 ml)
Sesame Oil1 Tbsp (15 ml)
Vegetable Oil3/4 cup neutral (180 ml)

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.

Get Cashew-Sesame Dressing + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Cashew-Sesame Dressing 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:

3 kitchens · 3 stars · 4 national awards

Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Originally published as Chinois Cashew–Sesame Dressing.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Washington Post).

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?

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 Wolfgang Puck / Washington Post (published as “Chinois Cashew–Sesame Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar