Sablelane White Wine Mustard

Name: Sablelane White Wine Mustard
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 5 tbsp of mayonnaise (75 ml) Mayo; 3 tsp Dijon mustard (15 ml) Dijon Mustard; 50ml of walnut oil Walnut Oil; 50ml of groundnut oil Peanut Oil; 1 tbsp of white wine vinegar (15 ml) White Wine Vinegar; salt (2 g) Salt; pepper (0.5 g) Pepper

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

White Wine Mustard from a starred kitchen.

Ratio

Mayo 75 mlDijon Mustard 15 mlWalnut Oil 50 mlPeanut Oil 50 mlWhite Wine Vinegar 15 ml

Ingredients

Mayo — 5 tbsp of mayonnaise (75 ml)
Dijon Mustard — 3 tsp Dijon mustard (15 ml)
Walnut Oil — 50ml of walnut oil
Peanut Oil — 50ml of groundnut oil
White Wine Vinegar — 1 tbsp of white wine vinegar (15 ml)
Salt — salt (2 g)
Pepper — pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, Walnut Oil, Peanut Oil, White Wine Vinegar.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 4 stars · 3 national awards

Sablelane White Wine Mustard★ STARRED KITCHEN
Napa Anchovy★★★ KITCHEN
Bayou Anchovy-GarlicNATIONAL AWARD WINNER
Staff Dressing★★★ KITCHEN

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Provenance

Adam Gray works in Modern British at Rhodes Twenty Four; credentials include Michelin 1* (Rhodes Twenty Four, London, as head chef); Michelin 1* (City Rhodes, London, as head chef historically).

Originally published as White Wine Mustard Dressing.

Adapted from a Adam Gray recipe (Adam Gray / Great British Chefs (potted mackerel potato salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Adam Gray / Great British Chefs (potted mackerel potato salad) (published as “White Wine Mustard Dressing”). Full citation lives in Provenance.

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