blend · dressing
★ STARRED KITCHENPrep 10 minOlivewell Lemon Oil
Independent adaptation of a publicly published Alan Murchison recipe. Not affiliated with, sponsored by, or endorsed by Alan Murchison.
Lemon Oil from a starred kitchen.
Ratio
Ingredients
- Salt — 1 tsp salt (5 ml)
- Sugar — 1 tbsp of sugar (15 ml)
- Lemon Zest — 2 lemons, skin thinly peeled (8 g)
- Lemon Juice — 200ml of lemon juice, fresh
- Olive Oil — 220ml of olive oil
- Peanut Oil — 220ml of groundnut oil
- White Wine Vinegar — 50ml of white wine vinegar
- Pepper — pepper, to taste
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.
Companion jar
Olivewell Lemon Oil 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 · 6 stars · 2 national awards
- Saffroncourt Honey Mustard★ STARRED KITCHEN
- Sablecourt Sweet Mustard★ STARRED KITCHEN
- Stonepoint Citrus-Honey★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Alan Murchison works in Modern British / French technique at L'Ortolan; credentials include Michelin 1* (L'Ortolan, historically).
Originally published as Lemon Oil Dressing.
More from this kitchenFAQ
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 Alan Murchison / Great British Chefs (avocado and asparagus salad) (published as “Lemon Oil Dressing”). Full citation lives in Provenance.