From Daniel Humm's kitchen · Eleven Madison Park, New York
shake · vinaigrette
★★★ KITCHENSaffron Vinaigrette
From an award-winning kitchen
Ratio
LEMON JUICE 30OLIVE OIL 90HONEY 3
Ingredients
- SAFFRON0.1 g
- LEMON JUICE30 ml
- OLIVE OIL90 ml
- HONEY2.5 ml
- SALT2 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL, HONEY.
- Add finishing notes: SAFFRON, SALT.
- Cap the jar and shake until emulsified.
Provenance
Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.
Originally published as Saffron Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Humm / EMP plating sauces (published as “Saffron Vinaigrette”). Full citation lives in Provenance.