Honey Lemon Juice Vinaigrette

Name: Honey Lemon Juice Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp balsamic vinegar (30 ml) Balsamic; 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 1 Tbsp plus 1 tsp Dijon mustard (20 ml) Dijon Mustard; 1 Tbsp honey (15 ml) Honey; 3/4 cup olive oil (180 ml) Olive Oil; 1 Tbsp fresh lemon juice (15 ml) Lemon Juice; salt, to taste Salt; pepper, to taste Pepper

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

DRESSING · HOUSE SALADS & ASSERTIVE CHEESES

In the published recipe, this is the dressing for Crescent City Cooking, Knopf 2007.

Susan Spicer's Bayona balsamic vinaigrette for house salad.

On the jar

CITRUS-HONEY

Method: shake
Yield: about 1 cup
Ingredients: 8
Jar batch: 0.9× recipe

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Ratio

OLIVE OIL 180 mlBALSAMIC 30 mlCIDER VINEGAR 30 mlDIJON 20 mlHONEY 15 mlLEMON JUICE 15 ml

Ingredients

Balsamic2 Tbsp balsamic vinegar (30 ml)
Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
Dijon Mustard1 Tbsp plus 1 tsp Dijon mustard (20 ml)
Honey1 Tbsp honey (15 ml)
Olive Oil3/4 cup olive oil (180 ml)
Lemon Juice1 Tbsp fresh lemon juice (15 ml)
Saltsalt, to taste
Pepperpepper, to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, CIDER VINEGAR, DIJON, HONEY, LEMON JUICE.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 4 national awards

Honey Lemon Juice VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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Provenance

Susan Spicer works in Creole / New Orleans at Bayona; credentials include James Beard Best Chef: Southeast 1993 (Bayona).

Originally published as Bayona Balsamic Vinaigrette.

Adapted from a Susan Spicer recipe (Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007) (published as “Bayona Balsamic Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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