Cilantro-Honey Vinaigrette

Name: Cilantro-Honey Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (420 ml)
Cuisine: Latin
Ingredients: about 1/3 cup from grilled limes (80 ml) Lime Juice; 1/2 cup (20 g) Cilantro; 2/3 cup (160 ml) Olive Oil; about 2½ serranoes (15 g) Serrano; 2 Tbsp (30 ml) Honey; 1 tsp starting (6 g) Salt

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

DRESSING · YUCATÁN-STYLE SALADS & GRILLED GREENS

A dressing for Yucatán-style salads & grilled greens.

Bayless' grilled lime vinaigrette for Yucatán-style salads.

On the jar

CITRUS-HONEY

Method: blend
Yield: about 1¾ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lime Juice 80 mlOlive Oil 160 mlHoney 30 ml

Ingredients

Lime Juiceabout 1/3 cup from grilled limes (80 ml)
Cilantro1/2 cup (20 g)
Olive Oil2/3 cup (160 ml)
Serranoabout 2½ serranoes (15 g)
Honey2 Tbsp (30 ml)
Salt1 tsp starting (6 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lime juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Cilantro-Honey Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 5 national awards

Lime Zest Vinaigrette★ STARRED KITCHENOn the jar: LIME-CILANTR
Ginger-Honey Vinaigrette★ STARRED KITCHENOn the jar: VINAIGRETTE
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.

Originally published as Grilled Lime Vinaigrette.

Adapted from a recipe published by Rick Bayless in Rick Bayless Season 11.

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Rick Bayless Season 11 (published as “Grilled Lime Vinaigrette”). Full citation lives in Provenance.

Companion jar