Vinaigrette Vanille-Citron Vert

Name: Vinaigrette Vanille–citron Vert
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 3 c. à soupe de jus de citron vert (45 ml) Lime Juice; 9 c. à soupe d'huile d'olive (135 ml) Olive Oil; graines de 2 gousses de vanille Vanilla; sel (2 g) Salt; poivre (0.5 g) Pepper

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

Vanille–citron Vert from a three-star kitchen.

Ratio

Lime Juice 45 mlOlive Oil 135 ml

Ingredients

Lime Juice — 3 c. à soupe de jus de citron vert (45 ml)
Olive Oil — 9 c. à soupe d'huile d'olive (135 ml)
Vanilla — graines de 2 gousses de vanille
Salt — sel (2 g)
Pepper — poivre (0.5 g)

Method

Pour to the lines in order (bottom → top): Lime Juice, Olive Oil.
Add finishing notes: Vanilla, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Meilleur Ouvrier de France and chef of the three-Michelin-star Le Pré Catelan in the Bois de Boulogne; trained under Joël Robuchon.

Originally published as Vinaigrette Vanille–Citron Vert.

Adapted from a Frédéric Anton recipe (Frédéric Anton / RTL (Pré Catelan tomato salad)).

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 Frédéric Anton / RTL (Pré Catelan tomato salad) (published as “Vinaigrette Vanille–Citron Vert”). Full citation lives in Provenance.

Add to a jar