Lemon Vinaigrette

Name: Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 900 ml
Cuisine: French Classic
Ingredients: 800 g Onion; 100 g Butter; 125 g Citrus Oil; 135.87 ml Sunflower Oil; 71.43 ml Olive Oil; 291.26 ml Lemon Juice; 49.5 ml White Wine Vinegar; 60 ml Honey; fine, to taste Salt

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

Lemon and slow-sweet onion for bitter greens and crudités.

Ratio

Sunflower Oil 136 mlOlive Oil 71 mlLemon Juice 291 mlWhite Wine Vinegar 50 mlHoney 60 ml

Ingredients

Onion — 800 g
Butter — 100 g
Citrus Oil — 125 g
Sunflower Oil — 135.87 ml
Olive Oil — 71.43 ml
Lemon Juice — 291.26 ml
White Wine Vinegar — 49.5 ml
Honey — 60 ml
Salt — fine, to taste

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

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Adapted from a recipe published by Grégory Marchand in Frenchie (Éditions Alain Ducasse) via Académie du Goût.

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 Frenchie (Éditions Alain Ducasse) via Académie du Goût (published as “Lemon Vinaigrette”). Full citation lives in Provenance.