PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Chinois Asian Vinaigrette

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

Wolfgang Puck's Chinois Asian Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Rice Vinegar 60 ml, Soy Sauce 30 ml, Sesame Oil 15 ml, Honey 15 ml, Vegetable Oil 120 ml
Rice Vinegar 60 mlSoy Sauce 30 mlSesame Oil 15 mlHoney 15 mlVegetable Oil 120 ml

Ingredients

  • Rice Vinegar — 1/4 cup (60 ml)
  • Soy Sauce — 2 Tbsp (30 ml)
  • Sesame Oil — 1 Tbsp (15 ml)
  • Ginger — 1 Tbsp grated (10 g)
  • Garlic — 1 clove
  • Honey — 1 Tbsp (15 ml)
  • Vegetable Oil — 1/2 cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar, Soy Sauce, Sesame Oil, Honey, Vegetable Oil.
  2. Add finishing notes: Ginger, Garlic.
  3. Cap the jar and shake until emulsified.

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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.

Adapted from a recipe published by Wolfgang Puck in Wolfgang Puck Chinois pantry.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Wolfgang Puck Chinois pantry (published as “Chinois Asian Vinaigrette”). Full citation lives in Provenance.

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