PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Creamy Lemon Vinaigrette

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

DRESSING · LETTUCES & SHELLFISH & CRUDITÉS

A dressing for lettuces & shellfish & crudités.

Telepan's creamy lemon vinaigrette.

On the jar

CREAMY LEMON

Method
shake
Yield
about ¾ cup
Ingredients
6
Jar batch
1.8× recipe
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Ratio

Ratio by volume: OLIVE OIL 80 ml, LEMON JUICE 30 ml, HEAVY CREAM 30 ml
OLIVE OIL 80 mlLEMON JUICE 30 mlHEAVY CREAM 30 ml

Ingredients

  • Egg Yolk1/2 large egg yolk
  • Lemon Juice2 Tbsp fresh lemon juice (30 ml)
  • Olive Oil1/3 cup extra-virgin olive oil (80 ml)
  • Heavy Cream2 Tbsp heavy cream (30 ml)
  • Saltabout ¼ tsp (2 g)
  • Pepperabout ¼ tsp (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, HEAVY CREAM.
  2. Add by count: 1 EGG YOLK.
  3. Season to finish: SALT (to taste), PEPPER (to taste).
  4. Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

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Provenance

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

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

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Bill Telepan / Food & Wine (published as “Creamy Lemon Vinaigrette”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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