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Squid ink vinaigrette

A delicious, refreshing vinaigrette, with a flavour that is enriched by the fish sauce and katsuobushi.

Makes 1200g.

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Allergens and dietary requirements

  • Fish
  • Mollusks
  • Soy
  • Gluten
  • Pescetarian

Ingredients

190
g
lemon, juice
300
g
water
80
g
white soy sauce
20
g
light brown sugar
50
g
katsuobushi
12
g
jalapeño
6
leaves
kaffir lime
20
g
spruce tips
30
g
fish sauce
8
g
squid ink
600
g
bay leaf oil
as needed
salt and pepper

Scale recipe

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