PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glassbend Creamy Lemon

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

Creamy Lemon from a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 30 ml, Olive Oil 80 ml, Heavy Cream 30 ml
Lemon Juice 30 mlOlive Oil 80 mlHeavy Cream 30 ml

Ingredients

  • Egg Yolk — 1/2 large egg yolk
  • Lemon Juice — 2 Tbsp fresh lemon juice (30 ml)
  • Olive Oil — 1/3 cup extra-virgin olive oil (80 ml)
  • Heavy Cream — 2 Tbsp heavy cream (30 ml)
  • Salt — Salt (2 g)
  • Pepper — Freshly ground pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Heavy Cream.
  2. Add finishing notes: Egg Yolk, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Bill Telepan works in Farm-to-table American at Telepan; credentials include Michelin 1* (Telepan, New York; historical).

Originally published as Creamy Lemon Vinaigrette.

Adapted from a Bill Telepan recipe (Bill Telepan / Food & Wine).

More from this kitchen

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 Bill Telepan / Food & Wine (published as “Creamy Lemon Vinaigrette”). Full citation lives in Provenance.

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