Sweet-Sour Vinaigrette

Name: Sweet-Sour Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 490 ml
Cuisine: French Classic
Ingredients: 98.59 ml Honey; 67.96 ml Lime Juice; 329.67 ml Olive Oil

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

The vegetable master's sweet-sour dressing for beets and melon.

Ratio

Honey 99 mlLime Juice 68 mlOlive Oil 330 ml

Ingredients

Honey — 98.59 ml
Lime Juice — 67.96 ml
Olive Oil — 329.67 ml

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.

Provenance

Chef-owner of the three-Michelin-star L'Arpège in Paris; famed for putting vegetables from his own farms at the center of haute cuisine.

Originally published as Vinaigrette Aigre-Douce.

Adapted from a Alain Passard recipe (Le Fooding / Toquera 035, Alain Passard L'Arpège).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Le Fooding / Toquera 035, Alain Passard L'Arpège (published as “Vinaigrette Aigre-Douce”). Full citation lives in Provenance.