PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Olivemill Lyonnaise

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

Lyonnaise from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 125 ml, Vegetable Oil 125 ml, Hazelnut Oil 60 ml, White Wine Vinegar 30 ml, Red Wine Vinegar 30 ml, Dijon Mustard 29 ml
Olive Oil 125 mlVegetable Oil 125 mlHazelnut Oil 60 mlWhite Wine Vinegar 30 mlRed Wine Vinegar 30 mlDijon Mustard 29 ml

Ingredients

  • Olive Oil — 125ml of olive oil, good
  • Vegetable Oil — 125ml of vegetable oil
  • Hazelnut Oil — 60ml of hazelnut oil
  • White Wine Vinegar — 30ml of white wine vinegar
  • Red Wine Vinegar — 30ml of red wine vinegar
  • Dijon Mustard — 30g of Dijon mustard
  • Shallot — 1 shallot, peeled and finely sliced
  • Garlic — 1/2 garlic clove, peeled and finely sliced
  • Basil — 1/8 bunch of basil (5 g)
  • Salt — sea salt, to season (2 g)
  • Pepper — freshly ground black pepper, to season (0.5 g)

Method

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

Companion jar

Olivemill Lyonnaise 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 · 10 stars · 1 national award

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First run is small.

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Provenance

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

Originally published as Lyonnaise Dressing.

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

More from this kitchen

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?

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 Adam Byatt / Great British Chefs (duck salad Lyonnaise) (published as “Lyonnaise Dressing”). Full citation lives in Provenance.

Companion jar