Lemon Vanilla Vinaigrette

Name: Lemon Vanilla Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: American
Ingredients: 3 Tbsp (45 ml) Lemon Juice; zest of 1 lemon (3 g) Lemon Zest; 1 g Vanilla; 1 Tbsp (15 ml) Dijon Mustard; 1 Tbsp grated (10 g) Red Onion; 3 tsp (15 ml) Honey; 1/4 tsp (1.5 g) Salt; 1/2 cup (120 ml) Grapeseed Oil

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

DRESSING · STRAWBERRY-BEET SALAD & GREENS

In the published recipe, this is the dressing for strawberry and beet salad.

Howard's lemon vanilla vinaigrette for strawberry-beet salad.

On the jar

CITRUS-HONEY

Method: shake
Yield: about ¾ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 45 mlDijon Mustard 15 mlHoney 15 mlGrapeseed Oil 120 ml

Ingredients

Lemon Juice3 Tbsp (45 ml)
Lemon Zestzest of 1 lemon (3 g)
Vanilla1 g
Dijon Mustard1 Tbsp (15 ml)
Red Onion1 Tbsp grated (10 g)
Honey3 tsp (15 ml)
Salt1/4 tsp (1.5 g)
Grapeseed Oil1/2 cup (120 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: LEMON ZEST (about 1½ tsp), VANILLA (about ½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Lemon Vanilla Vinaigrette 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:

3 kitchens · 3 stars · 4 national awards

Blue Cheese Honey VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Eastern Carolina Vinegar SauceNATIONAL AWARD WINNEROn the jar: EASTERN CARO
Jalapeno Bourbon VinaigretteNATIONAL AWARD WINNEROn the jar: JALAPEO-BOU
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Vivian Howard recipe (Vivian Howard / Cary Magazine).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Vivian Howard / Cary Magazine (published as “Lemon Vanilla 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.

Companion jar