From Eric Ripert's kitchen · Le Bernardin, New York
shake · vinaigrette
★★★ KITCHENCitrus-Honey Tarragon Vinaigrette
From an award-winning kitchen
Ratio
CANOLA OIL 90LEMON JUICE 15LIME JUICE 15HONEY 15DIJON 5
Ingredients
- CANOLA OIL90 ml
- LEMON JUICE15 ml
- LIME JUICE15 ml
- HONEY15 ml
- DIJON5 ml
- TARRAGON2 g
- SALT2 g
Method
- Pour to the lines in order (bottom → top): CANOLA OIL, LEMON JUICE, LIME JUICE, HONEY, DIJON.
- Add finishing notes: TARRAGON, SALT.
- Cap the jar and shake until emulsified.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Citrus-Honey 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 Avec Eric (butter lettuce salad reprints) (published as “Citrus-Honey Tarragon Vinaigrette”). Full citation lives in Provenance.