From Daniel Humm's kitchen · Eleven Madison Park, New York
shake · vinaigrette
★★★ KITCHENEleven Madison Park Honey-Mustard Vinaigrette
From an award-winning kitchen
Ratio
DIJON 30HONEY 30W.WINE VIN 30OLIVE OIL 120
Ingredients
- DIJON30 ml
- HONEY30 ml
- W.WINE VIN30 ml
- OLIVE OIL120 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): DIJON, HONEY, W.WINE VIN, OLIVE OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
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.
Originally published as Eleven Madison Park Honey-Mustard 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 Daniel Humm / EMP technique reprints (published as “Eleven Madison Park Honey-Mustard Vinaigrette”). Full citation lives in Provenance.