Carrot Vinaigrette

Name: Carrot Vinaigrette
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.

DRESSING · SALADE LYONNAISE & COMPOSED SALADS

In the published recipe, this is the dressing for salade lyonnaise.

Boulud's carrot vinaigrette for salade Lyonnaise.

On the jar

CARROT

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Carrotcooked carrots + 5 Tbsp cooking water (puree base) (200 g)
Water5 Tbsp (75 ml)
Dijon Mustard1/4 cup (60 ml)
Sherry Vinegar2 Tbsp (30 ml)
Olive Oil5 Tbsp (75 ml)
Saltto taste
White Pepperto 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.

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Companion jar

Carrot Vinaigrette 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

Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Grand-Mère's Vinaigrette★ STARRED KITCHENOn the jar: GRAND MERE'S
Red Wine Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar