PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Saffronbridge Citrus-Honey

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

Vivian Howard's Saffronbridge Citrus-Honey, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 45 ml, Dijon Mustard 15 ml, Honey 15 ml, Grapeseed Oil 120 ml
Lemon Juice 45 mlDijon Mustard 15 mlHoney 15 mlGrapeseed Oil 120 ml

Ingredients

  • Lemon Juice — 3 Tbsp (45 ml)
  • Lemon Zest — zest of 1 lemon (3 g)
  • Vanilla — 1/4 vanilla bean scraped (+ pod) (1 g)
  • Dijon Mustard — 1 Tbsp (15 ml)
  • Red Onion — 1 Tbsp grated (10 g)
  • Honey — 3 tsp (15 ml)
  • Salt — 1/4 tsp (1.5 g)
  • Grapeseed Oil — 1/2 cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Dijon Mustard, Honey, Grapeseed Oil.
  2. Add finishing notes: Lemon Zest, Vanilla, Red Onion, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 0 stars · 3 national awards

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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.

Originally published as Lemon Vanilla Vinaigrette.

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

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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?

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 Vivian Howard / Cary Magazine (published as “Lemon Vanilla Vinaigrette”). Full citation lives in Provenance.

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