Copperfield Carrot

Name: Copperfield Carrot
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: cooked carrots + 5 Tbsp cooking water (puree base) (200 g) Carrot; 5 Tbsp (75 ml) Water; 1/4 cup (60 ml) Dijon Mustard; 2 Tbsp (30 ml) Sherry Vinegar; 5 Tbsp (75 ml) Olive Oil; to taste Salt; to taste White Pepper

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

Daniel Boulud's Copperfield Carrot, from the published recipe.

Ratio

Water 75 mlDijon Mustard 60 mlSherry Vinegar 30 mlOlive Oil 75 ml

Ingredients

Carrot — cooked carrots + 5 Tbsp cooking water (puree base) (200 g)
Water — 5 Tbsp (75 ml)
Dijon Mustard — 1/4 cup (60 ml)
Sherry Vinegar — 2 Tbsp (30 ml)
Olive Oil — 5 Tbsp (75 ml)
Salt — to taste
White Pepper — to taste

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.

Companion jar

Copperfield Carrot wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

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Amberbench Grand-Mère's★ STARRED KITCHEN
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Build the companion jar

First run is small.

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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).

Adapted from a Daniel Boulud recipe (Daniel: My French Cuisine / Epicurious).

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 — its companion jar is below.

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 Daniel: My French Cuisine / Epicurious (published as “Carrot Vinaigrette (Salade Lyonnaise)”). Full citation lives in Provenance.

Companion jar