Sherry Mustard Vinaigrette

Name: Sherry Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (230 ml)
Cuisine: Mediterranean
Ingredients: about 2 tsp (10 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 10 tsp sherry vinegar (50 ml) Sherry Vinegar; 34 tsp grapeseed oil (170 ml) Grapeseed Oil

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

DRESSING · LEEKS & JAMÓN BELLOTA

A dressing for leeks & jamón bellota.

Akrame's sherry mustard vinaigrette.

On the jar

SHERRY

Method: shake
Yield: about 1 cup
Ingredients: 5
Jar batch: 1.1× recipe

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Ratio

GRAPESEED OIL 170 mlSHERRY VINEGAR 50 mlDIJON 10 ml

Ingredients

Dijon Mustardabout 2 tsp (10 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Sherry Vinegar10 tsp sherry vinegar (50 ml)
Grapeseed Oil34 tsp grapeseed oil (170 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, SHERRY VINEGAR, DIJON.
Season to finish: SALT (about ¼ tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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3 kitchens · 3 stars · 3 national awards

Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Dill Vinaigrette★ STARRED KITCHENOn the jar: DILL
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY

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Provenance

Akrame Benallal works in Modern French at Restaurant Akrame; credentials include Michelin 2* (Restaurant Akrame, Paris, historically).

Adapted from a Akrame Benallal recipe (Akrame Benallal / Académie du Goût (poireaux vinaigrette, bellota; book Carnivore)).

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 1.1× 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 Akrame Benallal / Académie du Goût (poireaux vinaigrette, bellota; book Carnivore) (published as “Sherry Mustard Vinaigrette”). 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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