Spring Shoot Lemon-Oil Dressing

Name: Spring Shoot Lemon-Oil Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: 5ml lemon juice Lemon Juice; 65ml olive oil Olive Oil; 20ml vegetable oil Vegetable Oil; 2g salt Salt; 1/2g pepper Pepper

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

From a hatted kitchen.

Ratio

Lemon Juice 5 mlOlive Oil 65 mlVegetable Oil 20 ml

Ingredients

Lemon Juice — 5ml lemon juice
Olive Oil — 65ml olive oil
Vegetable Oil — 20ml vegetable oil
Salt — 2g salt
Pepper — 1/2g pepper

Method

Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Vegetable Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

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4 kitchens · 3 stars · 2 national awards

Spring Shoot Lemon-Oil DressingHATTED KITCHENOn the jar: Copperrow Spring Shoot Lemon-Oil
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: Riviera Citrus-Honey
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: The Classic
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: Berkeley Garlic

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Provenance

Brent Savage — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Bentley Restaurant + Bar).

Adapted from a Brent Savage recipe (Brent Savage / Carriageworks Farmers Market journal).

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 Brent Savage / Carriageworks Farmers Market journal (published as “Spring Shoot Lemon-Oil Dressing”). Full citation lives in Provenance.

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