From Bobby Flay's kitchen · Mesa Grill, New York
shake · vinaigrette
NATIONAL AWARD WINNERCinderlane Citrus-Honey
From a national-award-winning chef
Ratio
LEMON JUICE 45DIJON 30HONEY 5OLIVE OIL 120
Ingredients
- LEMON JUICE45 ml
- LEMON ZEST4 g
- DIJON30 ml
- TARRAGON3 g
- HONEY5 ml
- SALTto taste
- PEPPERto taste
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, DIJON, HONEY, OLIVE OIL.
- Add finishing notes: LEMON ZEST, TARRAGON, SALT, PEPPER.
- Cap the jar and shake until emulsified.
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.
Originally published as Lemon-Mustard-Tarragon 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 Bobby Flay / Food Network (published as “Lemon-Mustard-Tarragon Vinaigrette”). Full citation lives in Provenance.