On the jar: Sablecrest Citrus-Honey
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minHoney-Dijon Lemon Dressing
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: Honey 15 ml, Dijon Mustard 5 ml, Red Wine Vinegar 45 ml, Lemon Juice 30 ml, Olive Oil 120 ml, Salt 3 ml, Pepper 3 ml
Honey 15 mlDijon Mustard 5 mlRed Wine Vinegar 45 mlLemon Juice 30 mlOlive Oil 120 mlSalt 3 ml
Ingredients
- Honey — 1 Tbsp honey (15 ml)
- Dijon Mustard — 1 tsp Dijon (5 ml)
- Red Wine Vinegar — 3 Tbsp red wine vinegar (45 ml)
- Lemon Zest — zest of 1 lemon
- Lemon Juice — 2 Tbsp lemon juice (30 ml)
- Olive Oil — 1/2 cup EVOO (120 ml)
- Salt — 1/2 tsp kosher salt (2.5 ml)
- Pepper — 1/2 tsp black pepper (2.5 ml)
Method
- Pour to the lines in order (bottom → top): Honey, Dijon Mustard, Red Wine Vinegar, Lemon Juice, Olive Oil, Salt, Pepper.
- Add finishing notes: Lemon Zest, 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 (By Heart era) (published as “Honey-Dijon Lemon Dressing”). Full citation lives in Provenance.