PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Sweet-Onion Citron

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

Lemon and slow-sweet onion for bitter greens and crudités.

Ratio

Ratio by volume: Citrus Oil 136 ml, Sunflower Oil 136 ml, Olive Oil 71 ml, Lemon Juice 291 ml, White Wine Vinegar 50 ml, Honey 60 ml
Citrus Oil 136 mlSunflower Oil 136 mlOlive Oil 71 mlLemon Juice 291 mlWhite Wine Vinegar 50 mlHoney 60 ml

Ingredients

  • Onion — 800g sweet onions for purée (300g purée used)
  • Butter — 100g soft, for purée
  • Citrus Oil — 125g
  • Sunflower Oil — 125g
  • Olive Oil — 65g
  • Lemon Juice — 300g
  • White Wine Vinegar — 50g
  • Honey — 4 tbsp wildflower (60 ml)
  • Salt — fine, to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sweet-Onion Citron wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Originally published as Lemon Vinaigrette.

Adapted from a recipe published by Grégory Marchand in Frenchie (Éditions Alain Ducasse) via Académie du Goût.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Frenchie (Éditions Alain Ducasse) via Académie du Goût (published as “Lemon Vinaigrette”). Full citation lives in Provenance.

Companion jar