Lemon Vinaigrette

Name: Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: French Classic
Ingredients: about 7½ onions (800 g) Onion; about ½ cup (100 g) Butter; about ½ cup (136 ml) Citrus Oil; about ½ cup (136 ml) Sunflower Oil; about ⅓ cup (71 ml) Olive Oil; 1¼ cups (291 ml) Lemon Juice; about 3 Tbsp (50 ml) White Wine Vinegar; 4 tbsp wildflower (60 ml) Honey; fine, to taste Salt

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

DRESSING · BITTER GREENS & CRUDITÉS

A dressing for bitter greens & crudités.

Grégory Marchand's lemon vinaigrette for bitter greens.

On the jar

CITRON

Method: blend
Yield: about 3¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Citrus Oil 136 mlSunflower Oil 136 mlOlive Oil 71 mlLemon Juice 291 mlWhite Wine Vinegar 50 mlHoney 60 ml

Ingredients

Onionabout 7½ onions (800 g)
Butterabout ½ cup (100 g)
Citrus Oilabout ½ cup (136 ml)
Sunflower Oilabout ½ cup (136 ml)
Olive Oilabout ⅓ cup (71 ml)
Lemon Juice1¼ cups (291 ml)
White Wine Vinegarabout 3 Tbsp (50 ml)
Honey4 tbsp wildflower (60 ml)
Saltfine, to taste

Method

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

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Companion jar

Lemon Vinaigrette 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:

4 kitchens · 8 stars · 2 national awards

Rancio Vinaigrette★ STARRED KITCHENOn the jar: DE RANCIO
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Frenchie (Éditions Alain Ducasse) via Académie du Goût (published as “Lemon Vinaigrette”). Full citation lives in Provenance.

Companion jar