From Dan Barber's kitchen · Blue Hill at Stone Barns, Pocantico Hills
shake · vinaigrette
★ STARRED KITCHENBlue Hill Lemon-Shallot Vinaigrette
From an award-winning kitchen
Ratio
LEMON JUICE 60DIJON 5HONEY 5OLIVE OIL 120
Ingredients
- LEMON JUICE60 ml
- SHALLOT20 g
- DIJON5 ml
- HONEY5 ml
- OLIVE OIL120 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, DIJON, HONEY, OLIVE OIL.
- Add finishing notes: SHALLOT, 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 Blue Hill Lemon-Shallot 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 Dan Barber / Blue Hill technique reprints (published as “Blue Hill Lemon-Shallot Vinaigrette”). Full citation lives in Provenance.