Honey-Lime Vinaigrette

Name: Honey-Lime Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: 14 tsp honey (70 ml) Honey; 10 tsp lime juice (50 ml) Lime Juice; about ½ cup (108 ml) Olive Oil

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

DRESSING · CRAB, AVOCADO & COLD SEAFOOD

In the published recipe, this is the dressing for Nabeno-Ism. The same recipe pairs it with Cider-Oil Apple Marinade, the apple marinade.

Watanabe's honey-lime vinaigrette for crab & avocado.

On the jar

HONEYLIME

Method: shake
Yield: about 1 cup
Ingredients: 3
Jar batch: 1.1× recipe

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Ratio

OLIVE OIL 108 mlHONEY 70 mlLIME JUICE 50 ml

Ingredients

Honey14 tsp honey (70 ml)
Lime Juice10 tsp lime juice (50 ml)
Olive Oilabout ½ cup (108 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 3 ingredients against a median of 6.

Its fat to acid ratio is 2.2:1, higher than 45% of the catalog’s vinaigrettes (median 2.4:1), a typical mix for the category.

The acid here is lime juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, HONEY, LIME JUICE.
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 5 stars · 3 national awards

Honey-Lime Vinaigrette★ STARRED KITCHENOn the jar: HONEYLIME
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

Yuichiro Watanabe. French / Japanese (Nabeno-Ism). Cited awards include: Michelin 1* (Nabeno-Ism / ナベノ-イズム, Tokyo; historically 2*).

Originally published as Honey–Lime Vinaigrette.

Adapted from a Yuichiro Watanabe recipe (Yuichiro Watanabe / Kai House (Nabeno-Ism)).

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 1.1× 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 Yuichiro Watanabe / Kai House (Nabeno-Ism) (published as “Honey–Lime Vinaigrette”). Full citation lives in Provenance.

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