Curry Vinaigrette

Name: Curry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 2 Tbsp (30 ml) Lime Juice; about 1½ Tbsp (10 g) Curry Powder; 1 cup + 2 tsp olive oil (250 ml) Olive Oil; about ¼ tsp (2 g) Salt

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

DRESSING · CRAB-AVOCADO-GRAPEFRUIT SALAD

In the published recipe, this is the dressing for crab, avocado, and grapefruit salad.

Éric Frechon's curry vinaigrette for crab-avocado salad.

On the jar

CURRY

Method: shake
Yield: about 1¼ cups
Ingredients: 4
Jar batch: 0.9× recipe

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Ratio

OLIVE OIL 250 mlLIME JUICE 30 ml

Ingredients

Lime Juice2 Tbsp (30 ml)
Curry Powderabout 1½ Tbsp (10 g)
Olive Oil1 cup + 2 tsp olive oil (250 ml)
Saltabout ¼ tsp (2 g)

Where it sits

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

Its fat to acid ratio is 8.3:1, higher than 97% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is lime juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

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, LIME JUICE.
Season to finish: CURRY POWDER (about 1 Tbsp), SALT (about ¼ tsp).
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.

4 kitchens · 7 stars · 3 national awards

Curry Vinaigrette★★★ KITCHENOn the jar: CURRY
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Miso VinaigretteNATIONAL AWARD WINNEROn the jar: MISO

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Provenance

Éric Frechon works in French haute cuisine / brasserie at Epicure; credentials include Michelin 3* (Epicure, Le Bristol Paris, 2009-2024).

Originally published as Vinaigrette au Curry.

Adapted from a Éric Frechon recipe (Éric Frechon / Vanity Fair (crabe avocat pamplemousse)).

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 0.9× 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 Éric Frechon / Vanity Fair (crabe avocat pamplemousse) (published as “Vinaigrette au Curry”). Full citation lives in Provenance.

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