PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Citrus-Honey Tarragon Vinaigrette

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

Eric Ripert's Citrus-Honey Tarragon Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Canola Oil 90 ml, Lemon Juice 15 ml, Lime Juice 15 ml, Honey 15 ml, Dijon Mustard 5 ml
Canola Oil 90 mlLemon Juice 15 mlLime Juice 15 mlHoney 15 mlDijon Mustard 5 ml

Ingredients

  • Canola Oil — 6 Tbsp (90 ml)
  • Lemon Juice — 1 Tbsp + zest (15 ml)
  • Lime Juice — 1 Tbsp + zest (15 ml)
  • Honey — 1 Tbsp (15 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Tarragon — 1 Tbsp chopped (2 g)
  • Salt — to taste

Method

  1. Pour to the lines in order (bottom → top): Canola Oil, Lemon Juice, Lime Juice, Honey, Dijon Mustard.
  2. Add finishing notes: Tarragon, 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

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Adapted from a recipe published by Eric Ripert in Avec Eric (butter lettuce salad reprints).

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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 Avec Eric (butter lettuce salad reprints) (published as “Citrus-Honey Tarragon Vinaigrette”). Full citation lives in Provenance.

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