Ivorypier Au Citron De

Name: Ivorypier Au Citron De
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (155 ml)
Cuisine: Mediterranean
Ingredients: 30 ml jus de citron de Menton Lemon Juice; 125 ml huile d'olive vierge extra Olive Oil; sel (2 g) Salt

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

A bright dressing for salads and vegetables.

Ratio

Lemon Juice 30 mlOlive Oil 125 ml

Ingredients

Lemon Juice — 30 ml jus de citron de Menton
Olive Oil — 125 ml huile d'olive vierge extra
Salt — sel (2 g)

Method

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

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Ivorypier Au Citron De★★★ KITCHEN
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Provenance

Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).

Originally published as Vinaigrette au Citron de Menton.

Adapted from a Mauro Colagreco recipe (Mauro Colagreco / Académie du Goût (Mirazur)).

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 Mauro Colagreco / Académie du Goût (Mirazur) (published as “Vinaigrette au Citron de Menton”). Full citation lives in Provenance.

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