Honey-Balsamic-Chlorophyll Vinaigrette

Name: Honey-Balsamic-Chlorophyll Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (195 ml)
Cuisine: French Classic
Ingredients: about 1½ Tbsp (24 ml) Dijon Mustard; about 1 tsp (5 ml) Balsamic; about 2 tsp (11 ml) Honey; about ½ cup (109 ml) Grapeseed Oil; 50 g Parsley Chloro

Independent adaptation of a publicly published Akrame Benallal recipe. Not affiliated with, sponsored by, or endorsed by Akrame Benallal.

DRESSING · HERB SALADS

In the published recipe, this is the dressing for Abbaye de Cîteaux; Instincts. The same recipe pairs it with Condiment Blueberry, the blueberry condiment.

Akrame Benallal's honey-balsamic vinaigrette for herb salads.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about ¾ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Dijon Mustard 24 mlBalsamic 5 mlHoney 11 mlGrapeseed Oil 109 ml

Ingredients

Dijon Mustardabout 1½ Tbsp (24 ml)
Balsamicabout 1 tsp (5 ml)
Honeyabout 2 tsp (11 ml)
Grapeseed Oilabout ½ cup (109 ml)
Parsley Chloro50 g

Where it sits

One of 719 vinaigrettes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 23.5:1, higher than 100% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is balsamic. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is grapeseed oil. In this category chefs also reach for olive oil (502 recipes) and canola oil (34).

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Honey-Balsamic-Chlorophyll Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 4 national awards

Dill Vinaigrette★ STARRED KITCHENOn the jar: DILL
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Akrame Benallal works in Modern French at Restaurant Akrame; credentials include Michelin 2* (Restaurant Akrame, Paris, historically).

Originally published as Vinaigrette Miel–Balsamique–Chlorophylle.

Adapted from a Akrame Benallal recipe (Akrame Benallal / Académie du Goût (Abbaye de Cîteaux; Instincts)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Akrame Benallal / Académie du Goût (Abbaye de Cîteaux; Instincts) (published as “Vinaigrette Miel–Balsamique–Chlorophylle”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar