Lemon Vinaigrette

Ingredients (1 people)

Sweet Onion Purée

  • 800 g (1 lb 12.22 oz) sweet onions, peeled and finely sliced
  • 100 g (3.52 oz/scant 1/2 tbsp) unsalted butter
  • Table salt

Vinaigrette

  • 125 g (4.41 oz/1/2 cup + 1 tbsp) citrus oil
  • 125 g (4.41 oz/1/2 cup + 1 tbsp) sunflower oil
  • 65 g (2.29 oz/4 2/3 tbsp) olive oil
  • 300 ml (1 1/4 cups) lemon juice
  • 50 ml (3 1/2 tbsp) white wine vinegar
  • 4 tbsp wildflower honey
  • table salt

Instructions

Step 1: Sweet Onion Purée

Melt the butter in a saucepan, add the sliced onions, and season with a little salt. Sweat over low heat for 20 minutes without browning. Add 250 ml (1 cup) water and cover. Simmer for 1 hour, until the onions are soft. Top up with water if required in this time to stop the onions from browning. Drain if necessary, transfer to a blender, and blend to a smooth puree. Filter through a fine conical strainer and refrigerate.

Step 2: Vinaigrette

Mix the oils together. Combine all of the other ingredients and 300 g of the sweet onion puree in a blender and blend while gradually adding the oil mixture in a thin stream. Season with salt.

All My Chefs suggests

Other recipes by Grégory Marchand