Credit: Ron De Angelis

Calamansi Vinaigrette

Name: Calamansi Vinaigrette
Prep time: 900 s
Total time: 900 s
Yield: 1
Cuisine: American
Ingredients: Shallot: 1 (sliced); Calamansi vinegar: 3/4 cup; White verjus: 1/3 cup; Dijon mustard: 1 tbsp; Smoked honey: 1/2 cup; Extra virgin olive oil: 2.5 cups

22 Oct 2025

Sean Brock

Chef

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Difficulty

Easy

Total Time

15MIN

Cuisine

American

Ingredients

Shallot: 1 (sliced)

Calamansi vinegar: 3/4 cup

White verjus: 1/3 cup

Dijon mustard: 1 tbsp

Smoked honey: 1/2 cup

Extra virgin olive oil: 2.5 cups

Bright, citrusy, and lightly smoky, this vinaigrette brings Southern California sunshine to any plate. Chef Sean Brock uses it at darling to dress fresh vegetables or seafood, letting the tart depth of calamansi balance the warmth of smoked honey.

How to make Calamansi Vinaigrette

01.

Make the Vinaigrette

Combine all ingredients in a medium bowl and whisk until fully emulsified.
Allow the mixture to macerate for about 5 minutes to let flavors develop.
Strain the vinaigrette and transfer to a glass jar or squeeze bottle.
Store refrigerated and bring to room temperature before serving.

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22 Oct 2025

The Chef

Sean Brock is a highly acclaimed American chef and restaurateur who owns three radically different restaurants in Nashville, Tennessee: Audrey, June, and Joyland. Raised in rural Virginia, he learned Appalachian recipes and techniques for growing, preserving, and preparing local foodstuffs from his grandmother. His talent was rapidly recognized upon culinary school graduation, leading to an executive chef role just a few years later, and the opportunity to open his restaurant soon after that. He has been described as “the most conspicuously gifted American chef of his generation” and credited with leading a revival in Southern cuisine.

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