Lyonnaise Dressing

Name: Lyonnaise Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: ½ cup (125 ml) Olive Oil; ½ cup (125 ml) Vegetable Oil; ¼ cup (60 ml) Hazelnut Oil; 2 Tbsp (30 ml) White Wine Vinegar; 2 Tbsp (30 ml) Red Wine Vinegar; about 2 Tbsp (29 ml) Dijon Mustard; about 1 shallot (30 g) Shallot; 1/2 garlic clove, peeled and finely sliced Garlic; 1/8 bunch of basil (5 g) Basil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · DUCK SALAD & FRISÉE

In the published recipe, this is the dressing for duck salad Lyonnaise. The same recipe pairs it with Black Olive Tapenade, the olive tapenade.

Adam Byatt's hazelnut vinaigrette for duck salad Lyonnaise.

On the jar

LYONNAISE

Method: blend
Yield: about 1¾ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Olive Oil 125 mlVegetable Oil 125 mlHazelnut Oil 60 mlWhite Wine Vinegar 30 mlRed Wine Vinegar 30 mlDijon Mustard 29 ml

Ingredients

Olive Oil½ cup (125 ml)
Vegetable Oil½ cup (125 ml)
Hazelnut Oil¼ cup (60 ml)
White Wine Vinegar2 Tbsp (30 ml)
Red Wine Vinegar2 Tbsp (30 ml)
Dijon Mustardabout 2 Tbsp (29 ml)
Shallotabout 1 shallot (30 g)
Garlic1/2 garlic clove, peeled and finely sliced
Basil1/8 bunch of basil (5 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Lyonnaise Dressing + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Lyonnaise Dressing wants a blender. Make it from this page.

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

4 kitchens · 8 stars · 1 national award

Yogurt-Simple Sauce★ STARRED KITCHENOn the jar: YOGURT
Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Pear and Walnut Dressing★ STARRED KITCHENOn the jar: PEAR AND
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Adam Byatt works in Modern British / French technique at Trinity; credentials include Michelin 1* (Trinity, Clapham).

Adapted from a Adam Byatt recipe (Adam Byatt / Great British Chefs (duck salad Lyonnaise)).

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 Adam Byatt / Great British Chefs (duck salad Lyonnaise) (published as “Lyonnaise Dressing”). 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