WEEKNIGHT

Make it

1. OLIVE OILPOUR TO 204 ML
2. VINEGARTO 255 ML

3. Then add

   • 2½ CLOVES GARLIC
   • SALTabout 2½ tsp (13.6 g)
   • PEPPERabout 1 tsp (2.3 g)
   • DIJONto taste

4. Shake 10 seconds

This jar makes a 2.25× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. OLIVE OILPOUR TO 131 ML
2. ORANGE JUICETO 164 ML
3. LIME JUICETO 194 ML
4. LEMON JUICETO 223 ML
5. HONEYTO 240 ML
6. +GINGER~15 gSHAKE TO 255 ML

7. Then add

   • ¼ BUNCH MARJORAM

8. Shake 10 secondsdashed lines read after shaking

This jar makes a 0.85× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. CANOLA OILPOUR TO 136 ML
2. SHERRY VINEGARTO 204 ML
3. SOY SAUCETO 238 ML
4. +GINGER~18 gSHAKE TO 255 ML

5. Then add

   • 1 SHALLOT
   • LIME JUICEabout 1 tsp (5.8 g)
   • LEMON JUICEabout 1 tsp (5.8 g)

6. Shake 10 secondsdashed lines read after shaking

This jar makes a 2.25× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. OLIVE OILPOUR TO 185 ML
2. RED WINE VINEGARTO 255 ML

3. Then add

   • ½ BUNCH PARSLEY
   • 6 CLOVES GARLIC
   • ¼ BUNCH OREGANO
   • RED PEPPERabout 1 Tbsp (6.2 g)
   • SALTabout ¾ tsp (4.6 g)
   • PEPPERabout ¼ tsp

4. Shake 10 seconds

This jar makes a 1.55× batch of the published recipe. The amounts above are already scaled to match the lines.

Make it

1. CANOLA OILPOUR TO 208 ML
2. BALSAMICTO 238 ML
3. DIJONTO 255 ML

4. Then add

   • GARLIC1 clove (4.5 g)
   • SHALLOTabout ¾ tsp (2.5 g)
   • EGG YOLK½ yolk (8.9 g)
   • SALTabout ¼ tsp (1.5 g)
   • PEPPERabout ¼ tsp

5. Shake 10 seconds

This jar makes a 0.5× batch of the published recipe. The amounts above are already scaled to match the lines.