Lemon Oil-Riesling Marinade

Name: Lemon Oil-Riesling Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1/6 cup olive oil (40 ml) Olive Oil; 20 ml Rieslingessig White Wine Vinegar; 1/8 cup creme fraiche (30 ml) Creme Fraiche; 1 Bund Petersilie (blanched paste) (30 g) Parsley; Salz (2 g) Salt; Pfeffer (1 g) Pepper

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

A savory marinade for chicken, pork, or salmon.

Ratio

Olive Oil 40 mlWhite Wine Vinegar 20 mlCreme Fraiche 30 ml

Ingredients

Olive Oil1/6 cup olive oil (40 ml)
White Wine Vinegar20 ml Rieslingessig
Creme Fraiche1/8 cup creme fraiche (30 ml)
Parsley1 Bund Petersilie (blanched paste) (30 g)
SaltSalz (2 g)
PepperPfeffer (1 g)

Method

Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Creme Fraiche.
Add finishing notes: Parsley, Salt, Pepper.
Cap the jar and shake until emulsified.

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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?

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?

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 Andreas Döllerer / Die Presse (published as “Zitronenöl–Riesling Marinade”). Full citation lives in Provenance.

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