Vinaigrette Aux Agrumes

Name: Vinaigrette Aux Agrumes
Prep time: 5 min
Total time: 5 min
Yield: 120 ml
Cuisine: French Classic
Ingredients: 7.5 ml Balsamic; 45 ml Olive Oil; 1 Grapefruit Juice; 1 Orange; 1 Lemon Juice; 2 g Chervil; 0.3 g Espelette; 1 g Salt; 0.3 g Pepper

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

Aux Agrumes from a starred kitchen.

Ratio

Balsamic 8 mlOlive Oil 45 ml

Ingredients

Balsamic — 7.5 ml
Olive Oil — 45 ml
Grapefruit Juice — 1 each
Orange — 1 each
Lemon Juice — 1 each
Chervil — 2 g
Espelette — 0.3 g
Salt — 1 g
Pepper — 0.3 g

Method

Pour to the lines in order (bottom → top): Balsamic, Olive Oil.
Add finishing notes: Grapefruit Juice, Orange, Lemon Juice, Chervil, Espelette, Salt.
Cap the jar and shake until emulsified.

Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Vinaigrette aux Agrumes.

Adapted from a recipe published by Philippe Etchebest in Philippe Etchebest (philippe-etchebest.com, duo d'asperges).

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 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 Philippe Etchebest (philippe-etchebest.com, duo d'asperges) (published as “Vinaigrette aux Agrumes”). Full citation lives in Provenance.

Add to a jar