simmer · vinaigrette
★★★ KITCHENPrep 5 minCook 15 minOlivemill Citrus-Honey
Independent adaptation of a publicly published Mauro Colagreco recipe. Not affiliated with, sponsored by, or endorsed by Mauro Colagreco.
Citrus-Honey from a three-star kitchen.
Ratio
Ingredients
- Lemon Juice — 80 ml de jus de citron de menton
- Honey — 25 g de miel
- Vanilla — 1 gousse de vanille
- Olive Oil — Huile d’olive vierge extra
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Honey.
- Add: Vanilla, Olive Oil.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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Provenance
Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).
Originally published as Vinaigrette au Miel d'Acacia.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Mirazur (Éditions Alain Ducasse) / Académie du Goût (published as “Vinaigrette au Miel d'Acacia”). Full citation lives in Provenance.