Lemon Oil-Riesling Marinade

Name: Lemon Oil-Riesling Marinade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1/6 cup olive oil (40 ml) Olive Oil; about 1½ Tbsp (20 ml) White Wine Vinegar; 1/8 cup creme fraiche (30 ml) Creme Fraiche; about ½ bunch (30 g) Parsley; about ¼ tsp (2 g) Salt; about ½ tsp (1 g) Pepper

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

DRESSING · ROMAINE & ALPINE SALADS

A dressing for romaine & Alpine salads. The same recipe pairs it with Anchovy Mayonnaise, the anchovy mayonnaise.

Andreas Döllerer's lemon-riesling dressing for romaine.

On the jar

LEMON-OIL-RI

Method: stove
Yield: about ½ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Olive Oil 40 mlWhite Wine Vinegar 20 mlCreme Fraiche 30 ml

Ingredients

Olive Oil1/6 cup olive oil (40 ml)
White Wine Vinegarabout 1½ Tbsp (20 ml)
Creme Fraiche1/8 cup creme fraiche (30 ml)
Parsleyabout ½ bunch (30 g)
Saltabout ¼ tsp (2 g)
Pepperabout ½ tsp (1 g)

Where it sits

One of 92 marinades in the catalog, with 6 ingredients against a median of 6.5.

Its fat to acid ratio is 2:1, higher than 67% of the catalog’s marinades (median 1:1), a richer mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (18 recipes), lime juice (14), and rice vinegar (10).

The fat here is olive oil. In this category chefs also reach for sesame oil (11 recipes) and grapeseed oil (4).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Lemon Oil-Riesling Marinade wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Andreas Döllerer works in Alpine / Austrian at Döllerer; credentials include Michelin 2* (Döllerer, Gault Millau).

Originally published as Zitronenöl–Riesling Marinade.

Adapted from a Andreas Döllerer recipe (Andreas Döllerer / Die Presse).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Andreas Döllerer / Die Presse (published as “Zitronenöl–Riesling Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar