Vinaigrette D’avocat Citronnée

Name: Vinaigrette D’avocat Citronnée
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1 ripe avocado Avocado; 1 c. à table Dijon (15 ml) Dijon Mustard; Juice of ½ lemon (15 ml) Lemon Juice; 2 c. à table (30 ml) wine vinegar White Wine Vinegar; ⅓ tasse (83 ml) olive oil Olive Oil; salt (2 g) Salt; pepper (0.5 g) Pepper

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

Jérôme Ferrer's Vinaigrette D’avocat Citronnée, from the published recipe.

Ratio

Dijon Mustard 15 mlLemon Juice 15 mlWhite Wine Vinegar 30 mlOlive Oil 83 ml

Ingredients

Avocado — 1 ripe avocado
Dijon Mustard — 1 c. à table Dijon (15 ml)
Lemon Juice — Juice of ½ lemon (15 ml)
White Wine Vinegar — 2 c. à table (30 ml) wine vinegar
Olive Oil — ⅓ tasse (83 ml) olive oil
Salt — salt (2 g)
Pepper — 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

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette d’Avocat Citronnée.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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 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 Jérôme Ferrer / La bible des sauces (published as “Vinaigrette d’Avocat Citronnée”). Full citation lives in Provenance.