PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Saffron Vinaigrette

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

Daniel Humm's Saffron Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 30 ml, Olive Oil 90 ml, Honey 3 ml
Lemon Juice 30 mlOlive Oil 90 mlHoney 3 ml

Ingredients

  • Saffron — pinch bloomed in 1 Tbsp warm water (0.1 g)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Olive Oil — 6 Tbsp (90 ml)
  • Honey — 1/2 tsp (2.5 ml)
  • Salt — to taste

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Honey.
  2. Add finishing notes: Saffron, Salt.
  3. 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 — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Adapted from a Daniel Humm recipe (Daniel Humm / EMP plating sauces).

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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 Daniel Humm / EMP plating sauces (published as “Saffron Vinaigrette”). Full citation lives in Provenance.

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