On the jar: Sablebend Citrus-Honey
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minChunky Orange Vinaigrette
Independent adaptation of a publicly published Hailee Catalano recipe. Not affiliated with, sponsored by, or endorsed by Hailee Catalano.
Citrus-Honey from a national-award-winning chef.
Ratio
Ratio by volume: Olive Oil 60 ml, Parsley 60 ml, Chives 30 ml, Lemon Juice 30 ml, Honey 15 ml
Olive Oil 60 mlParsley 60 mlChives 30 mlLemon Juice 30 mlHoney 15 ml
Ingredients
- Orange — 1 large (or 2 small) cara cara orange (zested; chopped)
- Olive Oil — 4 Tbsp EVOO (60 ml)
- Parsley — 1/4 cup finely chopped parsley (60 ml)
- Chives — 2 Tbsp thinly sliced chives (30 ml)
- Lemon Zest — zest of 1 lemon
- Lemon Juice — juice of 1 lemon
- Honey — 1 Tbsp honey (15 ml)
- Bird's Eye Chile — 1 Thai chili thinly sliced
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Parsley, Chives, Lemon Juice, Honey.
- Add finishing notes: Orange, Lemon Zest, Bird's Eye Chile, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Hailee Catalano is a cookbook author working in American home cooking; recognized with James Beard Book Award General 2026 (By Heart).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Hailee Catalano / Cafe Hailee (published as “Chunky Orange Vinaigrette”). Full citation lives in Provenance.