Lemon Vinaigrette

Name: Lemon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 2 cups for lemon oil (use 1/4 cup in dressing) (60 ml) Canola Oil; 2 large strips lemon peel (4 g) Lemon Zest; 10 sprigs lemon thyme (5 g) Thyme; 1 stalk bottom 4 inches chopped (20 g) Lemongrass; 1/4 cup (60 ml) Lemon Juice; 1/2 tsp (2.5 ml) Dijon Mustard; 1/2 tsp sea (3 g) Salt; 1/4 tsp (0.5 g) Pepper; 1/2 cup EVOO (120 ml) Olive Oil

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

DRESSING · SUMMER SALADS & GREENS

In the published recipe, this is the dressing for Blue Hill.

Dan Barber's lemon vinaigrette for summer salads.

On the jar

LEMON

Method: shake
Yield: about 1 cup
Ingredients: 9
Jar batch: 1.05× recipe

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Ratio

OLIVE OIL 120 mlCANOLA OIL 60 mlLEMON JUICE 60 ml

Ingredients

Canola Oil2 cups for lemon oil (use 1/4 cup in dressing) (60 ml)
Lemon Zest2 large strips lemon peel (4 g)
Thyme10 sprigs lemon thyme (5 g)
Lemongrass1 stalk bottom 4 inches chopped (20 g)
Lemon Juice1/4 cup (60 ml)
Dijon Mustard1/2 tsp (2.5 ml)
Salt1/2 tsp sea (3 g)
Pepper1/4 tsp (0.5 g)
Olive Oil1/2 cup EVOO (120 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CANOLA OIL, LEMON JUICE.
Add by count: ¼ BUNCH THYME, 1 STALK LEMONGRASS.
Season to finish: LEMON ZEST (about 2 tsp), SALT (about ½ tsp), PEPPER (about ¼ tsp), DIJON (about ½ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 2 national awards

Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Honey-Balsamic Kale Dressing★ STARRED KITCHENOn the jar: HONEYBALSAMI
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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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)).

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 1.05× 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 Dan Barber / Epicurious (Blue Hill) (published as “Lemon Vinaigrette (lemon oil)”). 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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