PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Stonerail Citrus-Honey

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

Citrus-Honey from a starred kitchen & national award winner.

Ratio

Ratio by volume: Rice Vinegar 120 ml, Mint 120 ml, Parsley 60 ml, Honey 15 ml, Ginger 8 ml, Peanut Oil 240 ml, Raisins 60 ml
Rice Vinegar 120 mlMint 120 mlParsley 60 mlHoney 15 mlGinger 8 mlPeanut Oil 240 ml

Ingredients

  • Rice Vinegar — 1/2 cup seasoned rice wine vinegar (120 ml)
  • Mint — 1/2 cup packed fresh mint leaves (120 ml)
  • Parsley — 1/4 cup packed fresh flat-leaf parsley leaves (60 ml)
  • Honey — 1 Tbsp honey (15 ml)
  • Ginger — 1/2 Tbsp chopped fresh ginger (7.5 ml)
  • Peanut Oil — 1 cup peanut oil or vegetable oil (240 ml)
  • Raisins — 1/4 cup golden raisins (60 ml)
  • Salt — Kosher salt (2 g)
  • Lime Juice — Fresh lime juice

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Stonerail Citrus-Honey 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:

2 kitchens · 4 stars · 2 national awards

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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.

Originally published as Honey-Mint Vinaigrette.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Food & Wine (rack of lamb)).

More from this kitchen

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?

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 / Food & Wine (rack of lamb) (published as “Honey-Mint Vinaigrette”). Full citation lives in Provenance.

Companion jar