PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Whipped Lemon

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

Daniel Boulud's Whipped Lemon, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 15 ml, Olive Oil 45 ml
Lemon Juice 15 mlOlive Oil 45 ml

Ingredients

  • Lemon Juice — 1 Tbsp (15 ml)
  • Olive Oil — 3 Tbsp (45 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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 Lemon Vinaigrette.

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

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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?

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 New York Magazine / Restaurant Daniel (published as “Lemon Vinaigrette”). Full citation lives in Provenance.

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