Avocado-Lemon Vinaigrette

Name: Avocado-Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 avocado (150 g) Avocado; 1 Tbsp (15 ml) Dijon Mustard; Juice of ½ lemon (15 ml) Lemon Juice; 2 Tbsp (30 ml) White Wine Vinegar; ⅓ cup (83 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SALADS & SEAFOOD

A dressing for salads & seafood.

Jérôme Ferrer's avocado-lemon vinaigrette for salads.

On the jar

AVOCADO

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlLemon Juice 15 mlWhite Wine Vinegar 30 mlOlive Oil 83 ml

Ingredients

Avocadoabout 1 avocado (150 g)
Dijon Mustard1 Tbsp (15 ml)
Lemon JuiceJuice of ½ lemon (15 ml)
White Wine Vinegar2 Tbsp (30 ml)
Olive Oil⅓ cup (83 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 1.8:1, higher than 30% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lemon juice and white wine vinegar. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and lime juice (71).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

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

Avocado-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:

2 kitchens · 4 stars · 1 national award

Maple Vinaigrette★ STARRED KITCHENOn the jar: MAPLE
Toasted Sesame Vinaigrette★ STARRED KITCHENOn the jar: SESAME
Carrot-Ginger Vinaigrette★ STARRED KITCHENOn the jar: CARROT-GINGE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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).

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

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar