PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Amberpass Lemon

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

Dan Barber's Amberpass Lemon, from the published recipe.

Ratio

Ratio by volume: Canola Oil 60 ml, Lemon Juice 60 ml, Dijon Mustard 3 ml, Olive Oil 120 ml
Canola Oil 60 mlLemon Juice 60 mlDijon Mustard 3 mlOlive Oil 120 ml

Ingredients

  • Canola Oil — 2 cups for lemon oil (use 1/4 cup in dressing) (60 ml)
  • Lemon Zest — 2 large strips lemon peel (4 g)
  • Thyme — 10 sprigs lemon thyme (5 g)
  • Lemongrass — 1 stalk bottom 4 inches chopped (20 g)
  • Lemon Juice — 1/4 cup (60 ml)
  • Dijon Mustard — 1/2 tsp (2.5 ml)
  • Salt — 1/2 tsp sea (3 g)
  • Pepper — 1/4 tsp (0.5 g)
  • Olive Oil — 1/2 cup EVOO (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Canola Oil, Lemon Juice, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Lemon Zest, Thyme, Lemongrass, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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 Lemon Vinaigrette (lemon oil).

Adapted from a Dan Barber recipe (Dan Barber / Epicurious (Blue Hill)).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dan Barber / Epicurious (Blue Hill) (published as “Lemon Vinaigrette (lemon oil)”). Full citation lives in Provenance.

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