Dill Vinaigrette

Name: Dill Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: zest of 1 lemon Lemon Zest; juice of 1 lemon (30 ml) Lemon Juice; about ¾ bunch (20 g) Dill; about 2 yolks (36 g) Egg Yolk; about ¼ tsp (2 g) Salt; 2 volumes olive oil (vs lemon juice) (60 ml) Olive Oil; 1 volume wine vinegar (vs lemon juice) (30 ml) White Wine Vinegar

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

DRESSING · ASPARAGUS

In the published recipe, this is the dressing for asparagus vinaigrette.

Akrame Benallal's dill vinaigrette for asparagus.

On the jar

DILL

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 2.15× recipe

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Ratio

OLIVE OIL 60 mlLEMON JUICE 30 mlW.WINE VINEGAR 30 ml

Ingredients

Lemon Zestzest of 1 lemon
Lemon Juicejuice of 1 lemon (30 ml)
Dillabout ¾ bunch (20 g)
Egg Yolkabout 2 yolks (36 g)
Saltabout ¼ tsp (2 g)
Olive Oil2 volumes olive oil (vs lemon juice) (60 ml)
White Wine Vinegar1 volume wine vinegar (vs lemon juice) (30 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, W.WINE VINEGAR.
Add by count: 1½ BUNCHES DILL, 4½ EGG YOLKS.
Season to finish: LEMON ZEST (to taste), SALT (to taste).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 8 stars

Dill Vinaigrette★ STARRED KITCHENOn the jar: DILL
Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD

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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.

Adapted from a Akrame Benallal recipe (Akrame Benallal / Académie du Goût (asperges vinaigrette)).

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 2.15× 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 Akrame Benallal / Académie du Goût (asperges vinaigrette) (published as “Vinaigrette à l’Aneth”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

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