PANTRYFLEX

blend · vinaigrette

NATIONAL AWARD WINNERPrep 10 min

Goat Cheese-Herb Vinaigrette

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

DRESSING · WATERMELON-CUCUMBER SALAD & SUMMER GREENS

In the published recipe, this is the dressing for watermelon cucumber salad.

Damarr Brown's creamy goat cheese dressing for summer salads.

On the jar

CITRUS-HONEY

Method
blend
Yield
about 1 cup
Ingredients
12

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Red Wine Vinegar 60 ml, Lemon Juice 30 ml, Honey 15 ml, Dijon Mustard 3 ml, Olive Oil 160 ml
Red Wine Vinegar 60 mlLemon Juice 30 mlHoney 15 mlDijon Mustard 3 mlOlive Oil 160 ml

Ingredients

  • Goat Cheese3/4 oz aged grated (~2/3 cup) (21 g)
  • Red Wine Vinegar1/4 cup (60 ml)
  • Lemon Juice2 Tbsp (30 ml)
  • Honey1 Tbsp (15 ml)
  • Oregano2 tsp (2 g)
  • Parsley2 tsp (2 g)
  • Garlic1 clove
  • Dijon Mustard1/2 tsp (2.5 ml)
  • Thyme1/2 tsp (0.5 g)
  • Red Pepper1/4 tsp (0.5 g)
  • Salt3/4 tsp (4.5 g)
  • Olive Oil2/3 cup EVOO (160 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 12 ingredients against a median of 6.

Its fat to acid ratio is 1.8:1, higher than 29% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is red wine vinegar and lemon juice. In this category chefs also reach for Sherry vinegar (110 recipes), white wine vinegar (84), and lime juice (71).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Goat Cheese-Herb Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Chef de cuisine at Virtue Restaurant in Chicago’s Hyde Park; James Beard Emerging Chef 2023 and Food & Wine Best New Chef. Black Southern and diaspora cooking; Top Chef Houston finalist.

Originally published as Goat Cheese–Herb Vinaigrette.

Adapted from a Damarr Brown recipe (Damarr Brown / Food & Wine).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Damarr Brown / Food & Wine (published as “Goat Cheese–Herb 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.

Companion jar