From Vivian Howard's kitchen · Chef & the Farmer, Kinston
shake · vinaigrette
NATIONAL AWARD WINNERSaffronbridge Citrus-Honey
From a national-award-winning chef
Ratio
LEMON JUICE 45DIJON 15HONEY 15GRAPESEED OIL 120
Ingredients
- LEMON JUICE45 ml
- LEMON ZEST3 g
- VANILLA1 g
- DIJON15 ml
- RED ONION10 g
- HONEY15 ml
- SALT1.5 g
- GRAPESEED OIL120 ml
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, DIJON, HONEY, GRAPESEED OIL.
- Add finishing notes: LEMON ZEST, VANILLA, RED ONION, SALT.
- Cap the jar and shake until emulsified.
Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Lemon Vanilla 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 Vivian Howard / Cary Magazine (published as “Lemon Vanilla Vinaigrette”). Full citation lives in Provenance.