Peanut Vinaigrette

Name: Peanut Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (80 ml)
Cuisine: French Classic
Ingredients: about 2 tsp (10 g) Peanut Butter; about ½ tsp (3 ml) Dijon Mustard; about 1 yolk (18 g) Egg Yolk; about ¼ cup (54 ml) Grapeseed Oil

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

DRESSING · ARTICHOKE & CHÈVRE

In the published recipe, this is the dressing for artichoke and chèvre.

Benallal's peanut vinaigrette for artichoke and chèvre.

On the jar

CACAHUTE

Method: blend
Yield: about ¼ cup
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 3 mlGrapeseed Oil 54 ml

Ingredients

Peanut Butterabout 2 tsp (10 g)
Dijon Mustardabout ½ tsp (3 ml)
Egg Yolkabout 1 yolk (18 g)
Grapeseed Oilabout ¼ cup (54 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Peanut Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 8 stars · 2 national awards

Dill Vinaigrette★ STARRED KITCHENOn the jar: DILL
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Vinaigrette Cacahuète.

Adapted from a Akrame Benallal recipe (Akrame Benallal / Académie du Goût (artichevre; Instincts)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 (artichevre; Instincts) (published as “Vinaigrette Cacahuète”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar