On the jar: Glassbend Creamy Lemon
shake · vinaigrette
★ STARRED KITCHENPrep 5 minCreamy Lemon Vinaigrette
Independent adaptation of a publicly published Bill Telepan recipe. Not affiliated with, sponsored by, or endorsed by Bill Telepan.
Creamy Lemon from a starred kitchen.
Ratio
Ratio by volume: Lemon Juice 30 ml, Olive Oil 80 ml, Heavy Cream 30 ml
Lemon Juice 30 mlOlive Oil 80 mlHeavy Cream 30 ml
Ingredients
- Egg Yolk — 9 g
- Lemon Juice — 30 ml
- Olive Oil — 80 ml
- Heavy Cream — 30 ml
- Salt — 2 g
- Pepper — 0.5 g
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Heavy Cream.
- Add finishing notes: Egg Yolk, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Bill Telepan works in Farm-to-table American at Telepan; credentials include Michelin 1* (Telepan, New York; historical).
More from this kitchenFAQ
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Bill Telepan / Food & Wine (published as “Creamy Lemon Vinaigrette”). Full citation lives in Provenance.