From Dan Barber's kitchen · Blue Hill at Stone Barns, Pocantico Hills
shake · vinaigrette
★ STARRED KITCHENAmberpass Lemon
From a starred kitchen & national award winner
Ratio
CANOLA OIL 60LEMON JUICE 60DIJON 3OLIVE OIL 120
Ingredients
- CANOLA OIL60 ml
- LEMON ZEST4 g
- LEMON THYME5 g
- LEMONGRASS20 g
- LEMON JUICE60 ml
- DIJON2.5 ml
- SALT3 g
- PEPPER0.5 g
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): CANOLA OIL, LEMON JUICE, DIJON, OLIVE OIL.
- Add finishing notes: LEMON ZEST, LEMON THYME, LEMONGRASS, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Farm-to-table chef of Blue Hill at Stone Barns (Pocantico Hills) and Blue Hill in New York; James Beard Best Chef: New York City with Michelin recognition. Seed-to-table research at Stone Barns Center.
Originally published as Lemon Vinaigrette (lemon oil).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dan Barber / Epicurious (Blue Hill) (published as “Lemon Vinaigrette (lemon oil)”). Full citation lives in Provenance.