PANTRYFLEX

On the jar: Alpine French Dressing

blend · dressing

★★★ KITCHENPrep 10 min

French Dressing

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

A lighter bouillon-based French dressing from the Alps.

Ratio

Ratio by volume: Chicken Stock 100 ml, Egg Yolk 18 ml, Dijon Mustard 15 ml, Sunflower Oil 250 ml, White Wine Vinegar 50 ml, Sugar 5 ml
Chicken Stock 100 mlEgg Yolk 18 mlDijon Mustard 15 mlSunflower Oil 250 mlWhite Wine Vinegar 50 mlSugar 5 ml

Ingredients

  • Shallot — 25 g
  • Garlic — 3 g
  • Chicken Stock — 100 ml
  • Egg Yolk — 18 ml
  • Dijon Mustard — 15 ml
  • Sunflower Oil — 250 ml
  • White Wine Vinegar — 50 ml
  • Sugar — 5 ml
  • Salt — to taste
  • Pepper — black, to taste
  • Lemon Zest — grated, 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.

Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Adapted from a Andreas Caminada recipe (GaultMillau Schweiz / Atelier Caminada).

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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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from GaultMillau Schweiz / Atelier Caminada (published as “French Dressing”). Full citation lives in Provenance.