Matthew Hoyle's Jalapeno Dressing

Fried Oysters
3 cups

This jalapeño dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his Cauliflower Jalapeno or Scallops and Brussels Sprouts.


  • 2 jalapenos, half of the seeds discarded, finely chopped

  • ½ teaspoon grated garlic

  • 1 ½ cups unseasoned rice-wine vinegar

  • 4 teaspoons fine sea salt

  • 1 ½ cups grapeseed oil


  1. Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.

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