From Daniel Humm's kitchen · Eleven Madison Park, New York
shake · vinaigrette
★★★ KITCHENMidtown Buttermilk
From a three-star kitchen & national award winner
Ratio
BUTTERMILK 120CREME FRAICHE 120W.BALSAMIC 10OLIVE OIL 30
Ingredients
- BUTTERMILK120 ml
- CREME FRAICHE120 ml
- W.BALSAMIC10 ml
- OLIVE OIL30 ml
- SALT6 g
Method
- Pour to the lines in order (bottom → top): BUTTERMILK, CREME FRAICHE, W.BALSAMIC, 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 Buttermilk 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 Gear Patrol / EMP (2015) (published as “Buttermilk Vinaigrette”). Full citation lives in Provenance.