From Daniel Boulud's kitchen · Restaurant Daniel, New York
blend · vinaigrette
★ STARRED KITCHENCopperfield Carrot
From a starred kitchen & national award winner
Ratio
Ingredients
- CARROT200 g
- WATER75 ml
- DIJON60 ml
- SHERRY VIN30 ml
- OLIVE OIL75 ml
- SALTto taste
- WHITE PEPPERto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Carrot Vinaigrette (Salade Lyonnaise).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel: My French Cuisine / Epicurious (published as “Carrot Vinaigrette (Salade Lyonnaise)”). Full citation lives in Provenance.