How Arnaud Donckele Makes the Perfect Vinaigrette at Home

The Philosophy of the Berlugane Vinaigrette

For Three-Michelin-starred chef Arnaud Donckele, a sauce is never merely an accompaniment; it is the absolute soul of the dish. In this masterclass, professional chefs are treated to the anatomy of his celebrated Berlugane vinaigretteVinaigretteA dressing or sauce based on an emulsion of oil and vinegar or another acid.—a bright, complex emulsion built on a precise interplay of citrus, ginger, honey, and fresh herbs. Rather than relying on standard vinegar, Donckele constructs his acid profile using a triple-citrus blend of lime, lemon, and orange juice. This choice delivers a softer, more vibrant acidity that respects the delicate profiles of seasonal ingredients.

Ratios, Technique, and Balance

The core of the Berlugane vinaigretteVinaigretteA dressing or sauce based on an emulsion of oil and vinegar or another acid. lies in its meticulous ingredient ratios, balancing sweet, spicy, sour, and fat. The foundation relies on a clean, high-quality olive oil emulsion, which is brought to life by the sharp bite of fresh ginger and the floral sweetness of honey. Marjoram provides an earthy, herbaceous undercurrent, bridging the gap between the bright citrus juices and the rich olive oil.

Chefs will learn that the technique goes beyond simple whisking; it requires understanding how these components emulsifyEmulsifyTo combine normally immiscible liquids, such as oil and water, into an emulsion. and mature. The citrus elements provide immediate top notes, while the ginger and marjoram infuseInfuseTo extract flavour from an ingredient by steeping it in a liquid. the oil to create a lingering finish. To complete the sauce, Donckele finishes with orange zestZestThe coloured outer layer of citrus fruit containing aromatic oils. for aromatic depth, fleur de sel for texture, and an optional touch of lemon olive oil and lemon thyme leaves to further layer the citrus aromas.

Culinary Application and Versatility

A key takeaway for any professional kitchen is the sheer versatility of this preparation. Donckele views the Berlugane as an expression of culinary freedom. In a fine-dining setting, this vinaigretteVinaigretteA dressing or sauce based on an emulsion of oil and vinegar or another acid. serves as a versatile mother-style dressing that adapts effortlessly across seasons. It can cut through the richness of poached white meats, lift simple steamed fish, or bring vibrant acidity to raw and lightly cooked seasonal vegetables. Whether deployed to add freshness to summer plates or a bright touch of warmth to heavy winter dishes, it demonstrates how a masterfully executed sauce can completely redefine a plate of food.