From Serigne Mbaye's kitchen · Dakar NOLA, New Orleans
stove · pan sauce
NATIONAL AWARD WINNERYassa Onion Marinade Sauce
From an award-winning kitchen
Ratio
LEMON JUICE 120DIJON 30OLIVE OIL 60
Ingredients
- LEMON JUICE120 ml
- DIJON30 ml
- OLIVE OIL60 ml
- ONION400 g
- GARLIC20 g
- CHILE8 g
- SALT6 g
- PEPPER1 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Senegalese / West African–Creole chef of Dakar NOLA in New Orleans; James Beard Best Chef: South 2026. Touches of Wolof cooking meeting Louisiana Gulf pantry.
Originally published as Yassa Onion Marinade Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Senegalese yassa classic / Dakar NOLA spirit (published as “Yassa Onion Marinade Sauce”). Full citation lives in Provenance.