From Sean Brock's kitchen · Audrey, Nashville
shake · vinaigrette
NATIONAL AWARD WINNERBenne Seed Vinaigrette
From an award-winning kitchen
Ratio
CIDER VIN 45HONEY 5DIJON 5VEG OIL 120
Ingredients
- BENNE18 g
- CIDER VIN45 ml
- HONEY5 ml
- DIJON5 ml
- VEG OIL120 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): CIDER VIN, HONEY, DIJON, VEG OIL.
- Add finishing notes: BENNE, SALT.
- Cap the jar and shake until emulsified.
Provenance
Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.
Originally published as Benne Seed Vinaigrette.
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 Sean Brock / Heritage (published as “Benne Seed Vinaigrette”). Full citation lives in Provenance.