PANTRYFLEX

On the jar: Olivepass Salad Lyonnaise

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Salad Lyonnaise Vinaigrette

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

Salad Lyonnaise from a starred kitchen.

Ratio

Ratio by volume: Sherry Vinegar 10 ml, Dijon Mustard 14 ml, Water 15 ml, Olive Oil 55 ml
Sherry Vinegar 10 mlDijon Mustard 14 mlWater 15 mlOlive Oil 55 ml

Ingredients

  • Shallot — 45g finely chopped banana shallot
  • Sherry Vinegar — 10ml sherry vinegar
  • Dijon Mustard — 15g Dijon mustard
  • Water — 1 tbsp water (15 ml)
  • Olive Oil — 50g extra virgin olive oil
  • Salt — fleur de sel, to season (2 g)
  • Pepper — freshly ground peppercorn, to season (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Water, Olive Oil.
  2. Add finishing notes: Shallot, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Claude Bosi works in French / Lyonnaise at Bibendum; credentials include Michelin 2* (Bibendum, London); Michelin 2* (Hibiscus, historically).

Adapted from a Claude Bosi recipe (Claude Bosi / Country and Town House (Josephine Salad Lyonnaise)).

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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 Claude Bosi / Country and Town House (Josephine Salad Lyonnaise) (published as “Salad Lyonnaise Vinaigrette”). Full citation lives in Provenance.

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