On the jar: Lemonroom Lyonnaise
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minLyonnaise Vinaigrette
Independent adaptation of a publicly published Neil Perry recipe. Not affiliated with, sponsored by, or endorsed by Neil Perry.
Lyonnaise from a national-award-winning chef.
Ratio
Ratio by volume: Olive Oil 30 ml, Walnut Oil 20 ml, Red Wine Vinegar 10 ml
Olive Oil 30 mlWalnut Oil 20 mlRed Wine Vinegar 10 ml
Ingredients
- Olive Oil — 30ml EVOO
- Walnut Oil — 20ml walnut oil
- Red Wine Vinegar — 10ml red wine vinegar
- Salt — sea salt (1 g)
- Pepper — pepper (0.3 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Walnut Oil, Red Wine Vinegar.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Neil Perry works in Modern Australian / Asian; credentials include Multi-hat Rockpool lineage (Sydney).
More from this kitchenFAQ
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 Neil Perry / Brisbane Times Good Food (published as “Lyonnaise Vinaigrette”). Full citation lives in Provenance.