Vinaigrette Épaisse D'Agrumes

Name: Vinaigrette Épaisse D'agrumes
Prep time: 10 min
Total time: 10 min
Yield: 350 ml
Cuisine: French Classic
Ingredients: 4 Orange; 45 ml Lemon Juice; 30 ml Lime Juice; 1 Grapefruit Juice; 15 ml Honey; 15 ml Beet Juice; 250 ml Olive Oil; 2 g Salt; 0.5 g Pepper

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

Citrus-Honey from a three-star kitchen.

Ratio

Lemon Juice 45 mlLime Juice 30 mlHoney 15 mlBeet Juice 15 mlOlive Oil 250 ml

Ingredients

Orange — 4 each
Lemon Juice — 45 ml
Lime Juice — 30 ml
Grapefruit Juice — 1 each
Honey — 15 ml
Beet Juice — 15 ml
Olive Oil — 250 ml
Salt — 2 g
Pepper — 0.5 g

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

Glenn Viel works in Provençal haute cuisine at L'Oustau de Baumanière; credentials include Michelin 3* (L'Oustau de Baumanière, Les Baux-de-Provence).

Originally published as Vinaigrette Épaisse d'Agrumes.

Adapted from a Glenn Viel recipe (Glenn Viel / L'Écho du Mardi (betterave flétrie, Oustau de Baumanière)).

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 Glenn Viel / L'Écho du Mardi (betterave flétrie, Oustau de Baumanière) (published as “Vinaigrette Épaisse d'Agrumes”). Full citation lives in Provenance.