PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Glassyard Citrus-Honey

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

Rick Bayless's Glassyard Citrus-Honey, from the published recipe.

Ratio

Ratio by volume: Lime Juice 80 ml, Olive Oil 160 ml, Honey 30 ml
Lime Juice 80 mlOlive Oil 160 mlHoney 30 ml

Ingredients

  • Lime Juice — about 1/3 cup from grilled limes (80 ml)
  • Cilantro — 1/2 cup (20 g)
  • Olive Oil — 2/3 cup (160 ml)
  • Serrano — 1–2 fresh green chiles
  • Honey — 2 Tbsp (30 ml)
  • Salt — 1 tsp starting (6 g)

Method

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

Companion jar

Glassyard Citrus-Honey 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:

2 kitchens · 4 stars · 3 national awards

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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.

More from this kitchen

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?

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

Companion jar