Lemon Vinaigrette

Name: Lemon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (60 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp (15 ml) Lemon Juice; 3 Tbsp (45 ml) Olive Oil; to taste Salt; to taste Pepper

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

DRESSING · SEAFOOD SALADS & OLIVES

A dressing for seafood salads & olives.

Boulud's lemon vinaigrette for seafood salads, olives.

On the jar

LEMON

Method: shake
Yield: about ¼ cup
Ingredients: 4
Jar batch: 4.25× recipe

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Ratio

OLIVE OIL 45 mlLEMON JUICE 15 ml

Ingredients

Lemon Juice1 Tbsp (15 ml)
Olive Oil3 Tbsp (45 ml)
Saltto taste
Pepperto taste

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

2 kitchens · 4 stars · 1 national award

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

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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.

Adapted from a Daniel Boulud recipe (New York Magazine / Restaurant Daniel).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 New York Magazine / Restaurant Daniel (published as “Lemon Vinaigrette”). Full citation lives in Provenance.

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