Jean-Georges Vongerichten’s Ginger Vinaigrette Recipe (2024)

I wanted this to be terrific--JVG's imprimatur seemed to promise that. It was just ok. I used my very best olive oil and a fresh piece of ginger. Supermarket limes this year aren't the best, so maybe the lime juice was inferior. But it didn't make my homegrown lettuce "sing" or even hum. It was heavy and the flavors never really did blend or "enhance." In fact, the dressing was rather bitter, and I added a pinch of sugar to make it usable. I'd like to see the recipe this was adapted from

1/2 T Honey makes this right

Olive oil can become bitter if blended a lot. Not sure why.

I added a small clove of garlic, and used red wine vinegar because I did not have the Sherry vinegar, and it came out delicious!

I make a ginger vinaigrette all the time. This version has far too much oil for my taste. I'd reduce it by at least half and double the vinegar and lime juice.

What if, instead of using a blender, which may make the olive oil "turn," one were to zest the ginger rather than chopping it? Then combine everything into a container and shake vigorously, and then let it sit for a day. Just a thought.

With any dressing, getting the ratio of acid versus oil requires adjusting. If the recipe tastes flat or dull, add significant salt (and some pepper); it does improve overnight. More importantly, (and also with any vinaigrette), the non oil ingredients must be blended first. Once that’s done, you slowly blend in the oil by blender (as requested here) or by whisk. Only then can you properly emulsify the ingredients so that they hold together as they should. This is a simple and lovely recipe.

We thoroughly enjoyed this vinaigrette. Sitting a day made a big difference. Good change up from our usual balsamic routine.

Using an immersion blender was easier. Blend all the non-olive-oil ingredients in a jar until ginger is pulverized. Then you can add OO and blend quickly until emulsified. This avoids over-blending the OO which, as others have noted, can make the OO bitter.

Garlic and honey

Brilliant recipe but take it to the next level by adding a shallot, splash of maple syrup and a bit of mustard. I added juice of an extra lime since I prefer more on the acidic. Add OO after everything is puréed.

Using an immersion blender was easier. Blend all the non-olive-oil ingredients in a jar until ginger is pulverized. Then you can add OO and blend quickly until emulsified. This avoids over-blending the OO which, as others have noted, can make the OO bitter.

added a small clove of garlic, and used red wine vinegar because I did not have the Sherry vinegar, and it came out delicious1/2 T Honey makes this right

With any dressing, getting the ratio of acid versus oil requires adjusting. If the recipe tastes flat or dull, add significant salt (and some pepper); it does improve overnight. More importantly, (and also with any vinaigrette), the non oil ingredients must be blended first. Once that’s done, you slowly blend in the oil by blender (as requested here) or by whisk. Only then can you properly emulsify the ingredients so that they hold together as they should. This is a simple and lovely recipe.

Yes to many comments below, but:•I also used Cuisinart MiniPrep, which worked perfectly, yielding a fully emulsified dressing.•To correct the oil-to-acid ratio, omit the sherry vinegar—it gets completely lost anyway—and add at least three times the lime juice. •And depending on the salad ingredients, a hint of sweetness (agave, honey, or even superfine sugar) would also work.

Big "no" here. Boring. The search for a second salad dressing continues.

Oof what a flop. I fixed it and it’s delicious, but everything is wrong with this recipe! The flavors didn’t meld, the chunks of ingredients didn’t grind well in the liquid, and the ratio of acid to oil was ridiculous. I reduced the olive oil, added about 1/2 teaspoon of honey, and a clove of garlic. In the future I would grind the garlic and ginger together (I have a cuisinart “mini-mate - it’s just the ticket) and add them to my cruet, then make the dressing in the usual way.

Ah, yes. Sherry vinegar, another item well stocked in my local supermarkets.

John,To came up with 16 to 1 oil to vinegar ignores the lime juice. Taking into account the lime juice the ratio is still light on the adidic side, but not so unusual, just below the standard 3-1 to 5-1 ratio.

Blending olive oil makes it extremely bitter and unpleasant. I recommend whisking it in after blending, better yet cut the olive oil with grapeseed oil for a brighter ginger flavor.

@ John The lime juice counts as vinegar! It's sour acidic stuff that should emulsify with the oil along with the vinegar.

What if, instead of using a blender, which may make the olive oil "turn," one were to zest the ginger rather than chopping it? Then combine everything into a container and shake vigorously, and then let it sit for a day. Just a thought.

Seems like way heavy on the olive oil to vinegar/lime juice ratio. I like the bourbon substitute for all the ingredients!

A dollop of agave and you're in business.