Lemon-Mustard-Tarragon Vinaigrette

Name: Lemon-Mustard-Tarragon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: juice of 1 large lemon (45 ml) Lemon Juice; zest of 1 large lemon (4 g) Lemon Zest; 2 Tbsp (30 ml) Dijon Mustard; 1 Tbsp chopped (3 g) Tarragon; 1 tsp clover (5 ml) Honey; to taste Salt; to taste Pepper; 1/2 cup olive or canola (120 ml) Olive Oil

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

DRESSING · GRILLED VEGETABLES & GREENS

A dressing for grilled vegetables & greens.

Flay's lemon-tarragon vinaigrette for grilled vegetables.

On the jar

CITRUS-HONEY

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 120 mlLEMON JUICE 45 mlDIJON 30 ml

Ingredients

Lemon Juicejuice of 1 large lemon (45 ml)
Lemon Zestzest of 1 large lemon (4 g)
Dijon Mustard2 Tbsp (30 ml)
Tarragon1 Tbsp chopped (3 g)
Honey1 tsp clover (5 ml)
Saltto taste
Pepperto taste
Olive Oil1/2 cup olive or canola (120 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, DIJON.
Season to finish: LEMON ZEST (about 2½ tsp), TARRAGON (about 1½ Tbsp), SALT (to taste), PEPPER (to taste), HONEY (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 3 national awards

Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Black Pepper VinaigretteNATIONAL AWARD WINNEROn the jar: BLACK PEPPER
Pomegranate VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY

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Provenance

Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.

Adapted from a Bobby Flay recipe (Bobby Flay / Food Network).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Bobby Flay / Food Network (published as “Lemon-Mustard-Tarragon Vinaigrette”). 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.

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