From Damarr Brown's kitchen · Virtue Restaurant, Chicago
blend · vinaigrette
NATIONAL AWARD WINNERJuniperlane Citrus-Honey
From a national-award-winning chef
Ratio
RED WINE VIN 60LEMON JUICE 30HONEY 15DIJON 3OLIVE OIL 160
Ingredients
- GOAT CHEESE21 g
- RED WINE VIN60 ml
- LEMON JUICE30 ml
- HONEY15 ml
- OREGANO2 g
- PARSLEY2 g
- GARLIC5 g
- DIJON2.5 ml
- THYME0.5 g
- RED PEPPER0.5 g
- SALT4.5 g
- OLIVE OIL160 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chef de cuisine at Virtue Restaurant in Chicago’s Hyde Park; James Beard Emerging Chef 2023 and Food & Wine Best New Chef. Black Southern and diaspora cooking; Top Chef Houston finalist.
Originally published as Goat Cheese–Herb Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Damarr Brown / Food & Wine (published as “Goat Cheese–Herb Vinaigrette”). Full citation lives in Provenance.