PANTRYFLEX

stove · egg emulsion

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Coralrail Citrus-Honey

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

Citrus-Honey from a national-award-winning chef.

Ratio

Ratio by volume: Water 720 ml, White Wine 120 ml, Honey 120 ml, Dijon Mustard 5 ml, Canola Oil 360 ml, Lemon Juice 22 ml, Salt 5 ml
Water 720 mlWhite Wine 120 mlHoney 120 mlDijon Mustard 5 mlCanola Oil 360 mlLemon Juice 22 ml

Ingredients

  • Rhubarb — 1 lb rhubarb stalks, sliced ½-inch thick (454 g)
  • Water — 3 cups water (720 ml)
  • White Wine — ½ cup white wine (120 ml)
  • Honey — ½ cup honey (120 ml)
  • Egg Yolk — 3 egg yolks
  • Garlic — 1 clove garlic
  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Canola Oil — 1½ cup canola oil (360 ml)
  • Lemon Juice — ½ lemon, juiced (22 ml)
  • Salt — 1 tsp salt (5 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Coralrail Citrus-Honey wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 4 national awards

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Provenance

Vitaly Paley works in Pacific Northwest / French technique at Paley's Place; credentials include James Beard Best Chef: Northwest 2005 (Paley's Place).

Originally published as Rhubarb Aioli.

Adapted from a Vitaly Paley recipe (Vitaly Paley / Portland Monthly).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Vitaly Paley / Portland Monthly (published as “Rhubarb Aioli”). Full citation lives in Provenance.

Companion jar