PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ginger Soy Vinaigrette

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

Wolfgang Puck's Ginger Soy Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 30 ml, Rice Vinegar 45 ml, Sesame Oil 15 ml, Vegetable Oil 80 ml
Soy Sauce 30 mlRice Vinegar 45 mlSesame Oil 15 mlVegetable Oil 80 ml

Ingredients

  • Ginger — 2 Tbsp minced (20 g)
  • Soy Sauce — 2 Tbsp (30 ml)
  • Rice Vinegar — 3 Tbsp (45 ml)
  • Sesame Oil — 1 Tbsp (15 ml)
  • Vegetable Oil — 1/3 cup (80 ml)
  • Sugar — 1 tsp (4 g)
  • Garlic — 1 clove

Method

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

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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 Asian salads.

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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 Asian salads (published as “Ginger Soy Vinaigrette”). Full citation lives in Provenance.

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