From Dominique Crenn's kitchen · Atelier Crenn, San Francisco
shake · vinaigrette
★★★ KITCHENCrenn Lemon Verjus Vinaigrette
From an award-winning kitchen
Ratio
LEMON JUICE 30VERJUS 30HONEY 5OLIVE OIL 90
Ingredients
- LEMON JUICE30 ml
- VERJUS30 ml
- HONEY5 ml
- OLIVE OIL90 ml
- SALT2 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, VERJUS, HONEY, OLIVE OIL.
- Add finishing notes: SALT.
- Cap the jar and shake until emulsified.
Provenance
French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.
Originally published as Crenn Lemon Verjus Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Dominique Crenn / Atelier Crenn technique (published as “Crenn Lemon Verjus Vinaigrette”). Full citation lives in Provenance.