Vinaigrette Au Miel D'Acacia

Name: Vinaigrette Au Miel D'acacia
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 80 ml
Cuisine: Mediterranean
Ingredients: 80 ml Lemon Juice; 17.61 ml Honey; 2 g Vanilla; Huile d’olive vierge extra Olive Oil

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

Lemon Juice 80 mlHoney 18 ml

Ingredients

Lemon Juice — 80 ml
Honey — 17.61 ml
Vanilla — 2 g
Olive Oil — Huile d’olive vierge extra

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).

Originally published as Vinaigrette au Miel d'Acacia.

Adapted from a Mauro Colagreco recipe (Mirazur (Éditions Alain Ducasse) / Académie du Goût).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.