From Daniel Boulud's kitchen · Restaurant Daniel, New York
shake · vinaigrette
★ STARRED KITCHENWhipped Lemon
From a starred kitchen & national award winner
Ratio
LEMON JUICE 15OLIVE OIL 45
Ingredients
- LEMON JUICE15 ml
- OLIVE OIL45 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Lemon Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from New York Magazine / Restaurant Daniel (published as “Lemon Vinaigrette”). Full citation lives in Provenance.