Limonenvinaigrette

Name: Limonenvinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 200 ml
Cuisine: French Classic
Ingredients: 50 ml Lime Juice; 50 ml Grapeseed Oil; 50 ml Olive Oil; 50 ml Lime Oil; 2 g Salt; 0.5 g Pepper; 1 g Sugar

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

Limonenvinaigrette from a starred kitchen.

Ratio

Lime Juice 50 mlGrapeseed Oil 50 mlOlive Oil 50 mlLime Oil 50 ml

Ingredients

Lime Juice — 50 ml
Grapeseed Oil — 50 ml
Olive Oil — 50 ml
Lime Oil — 50 ml
Salt — 2 g
Pepper — 0.5 g
Sugar — 1 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Rolf Fliegauf works in Modern European / Giardino group at Ecco; credentials include Michelin 2* (Ecco, Ascona).

Adapted from a Rolf Fliegauf recipe (Rolf Fliegauf / GaultMillau CH (Felchen, Kopfsalat)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rolf Fliegauf / GaultMillau CH (Felchen, Kopfsalat) (published as “Limonenvinaigrette”). Full citation lives in Provenance.