On the jar: Caperhouse À L’aneth
shake · vinaigrette
★ STARRED KITCHENPrep 5 minCaperhouse à L’aneth
Independent adaptation of a publicly published Akrame Benallal recipe. Not affiliated with, sponsored by, or endorsed by Akrame Benallal.
From a starred kitchen.
Ratio
Ingredients
- Lemon Zest — zest of 1 lemon
- Lemon Juice — juice of 1 lemon (30 ml)
- Dill — 20 g fresh dill
- Egg Yolk — 2 egg yolks
- Salt — fleur de sel (2 g)
- Olive Oil — 2 volumes olive oil (vs lemon juice) (60 ml)
- White Wine Vinegar — 1 volume wine vinegar (vs lemon juice) (30 ml)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, White Wine Vinegar.
- Add finishing notes: Lemon Zest, Dill, Egg Yolk, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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 · 5 stars · 0 national awards
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First run is small.
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Provenance
Akrame Benallal works in Modern French at Restaurant Akrame; credentials include Michelin 2* (Restaurant Akrame, Paris, historically).
Originally published as Vinaigrette à l’Aneth.
More from this kitchenFAQ
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 Akrame Benallal / Académie du Goût (asperges vinaigrette) (published as “Vinaigrette à l’Aneth”). Full citation lives in Provenance.