PANTRYFLEX

On the jar: Cedarpass Fennel–lemon

shake · vinaigrette

CHAMPION CHEFPrep 5 min

Cedarpass Fennel-Lemon

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Olive Oil 30 ml, Red Wine Vinegar 15 ml, Lemon Juice 30 ml
Olive Oil 30 mlRed Wine Vinegar 15 mlLemon Juice 30 ml

Ingredients

  • Olive Oil — 30 ml (2 c. à soupe) d'huile d'olive
  • Red Wine Vinegar — 15 ml (1 c. à soupe) de vinaigre de vin rouge
  • Lemon Zest — 1 citron, le zeste râpé finement (2 g)
  • Lemon Juice — 1 citron, le jus (30 ml)
  • Salt — Saler (2 g)
  • Pepper — poivrer (0.5 g)

Method

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

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Provenance

Francis Blais. Canadian / Quebec contemporary. Cited awards include: Top Chef Canada winner S8 (2020).

Originally published as Fennel–Lemon Vinaigrette.

Adapted from a Francis Blais recipe (Francis Blais / RICARDO (saumon à l'oseille salad; re-eligible under §1 v2 2026-07-18)).

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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 Francis Blais / RICARDO (saumon à l'oseille salad; re-eligible under §1 v2 2026-07-18) (published as “Fennel–Lemon Vinaigrette”). Full citation lives in Provenance.

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