PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Amberwharf D’avocat Citronnée

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Lemon Juice 15 ml, White Wine Vinegar 30 ml, Olive Oil 83 ml
Dijon Mustard 15 mlLemon Juice 15 mlWhite Wine Vinegar 30 mlOlive Oil 83 ml

Ingredients

  • Avocado — 1 ripe avocado
  • Dijon Mustard — 1 c. à table Dijon (15 ml)
  • Lemon Juice — Juice of ½ lemon (15 ml)
  • White Wine Vinegar — 2 c. à table (30 ml) wine vinegar
  • Olive Oil — ⅓ tasse (83 ml) olive oil
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

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

Amberwharf D’avocat Citronnée 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:

2 kitchens · 4 stars · 1 national award

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette d’Avocat Citronnée.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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 Jérôme Ferrer / La bible des sauces (published as “Vinaigrette d’Avocat Citronnée”). Full citation lives in Provenance.

Companion jar