White Wine Mustard Dressing

Name: White Wine Mustard Dressing
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; about 3 Tbsp (50 ml) Walnut Oil; about 3 Tbsp (50 ml) Peanut Oil; 1 tbsp of white wine vinegar (15 ml) White Wine Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · POTATO SALAD & POTTED MACKEREL

In the published recipe, this is the dressing for potted mackerel potato salad.

The dressing from Gray's potted mackerel potato salad.

On the jar

WHITE WINE

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.25× recipe

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Ratio

MAYO 75 mlWALNUT OIL 50 mlPEANUT OIL 50 mlDIJON 15 mlW.WINE VINEGAR 15 ml

Ingredients

Mayo5 tbsp of mayonnaise (75 ml)
Dijon Mustard3 tsp Dijon mustard (15 ml)
Walnut Oilabout 3 Tbsp (50 ml)
Peanut Oilabout 3 Tbsp (50 ml)
White Wine Vinegar1 tbsp of white wine vinegar (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): MAYO, WALNUT OIL, PEANUT OIL, DIJON, W.WINE VINEGAR.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

White Wine Mustard Dressing★ STARRED KITCHENOn the jar: WHITE WINE
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC

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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).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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