PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Olivewell 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

Ratio by volume: Salt 5 ml, Sugar 15 ml, Lemon Juice 200 ml, Olive Oil 220 ml, Peanut Oil 220 ml, White Wine Vinegar 50 ml
Salt 5 mlSugar 15 mlLemon Juice 200 mlOlive Oil 220 mlPeanut Oil 220 mlWhite Wine Vinegar 50 ml

Ingredients

  • Salt1 tsp salt (5 ml)
  • Sugar1 tbsp of sugar (15 ml)
  • Lemon Zest2 lemons, skin thinly peeled (8 g)
  • Lemon Juice200ml of lemon juice, fresh
  • Olive Oil220ml of olive oil
  • Peanut Oil220ml of groundnut oil
  • White Wine Vinegar50ml of white wine vinegar
  • Pepperpepper, to taste

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

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

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 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 Alan Murchison / Great British Chefs (avocado and asparagus salad) (published as “Lemon Oil Dressing”). Full citation lives in Provenance.