From Daniel Humm's kitchen · Eleven Madison Park, New York
shake · vinaigrette
★★★ KITCHENEMP Dijon Vinaigrette
From an award-winning kitchen
Ratio
DIJON 30W.WINE VIN 30HONEY 5OLIVE OIL 120
Ingredients
- DIJON30 ml
- W.WINE VIN30 ml
- HONEY5 ml
- OLIVE OIL120 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): DIJON, W.WINE VIN, HONEY, OLIVE OIL.
- Add finishing notes: SALT.
- 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 EMP Dijon 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 / Eleven Madison Park (published as “EMP Dijon Vinaigrette”). Full citation lives in Provenance.