PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Ducasse Mustard Vinaigrette

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

Alain Ducasse's Red Wine Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Red Wine Vinegar 15 ml, Olive Oil 45 ml
Dijon Mustard 15 mlRed Wine Vinegar 15 mlOlive Oil 45 ml

Ingredients

  • Dijon Mustard — 1 Tbsp (15 ml)
  • Red Wine Vinegar — 1 Tbsp (15 ml)
  • Olive Oil — 3 Tbsp (45 ml)
  • Salt — pinch (1 g)
  • Pepper — pinch (0.3 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. 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.

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Adapted from a recipe published by Alain Ducasse in Alain Ducasse bistrot vinaigrette.

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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 Alain Ducasse bistrot vinaigrette (published as “Ducasse Mustard Vinaigrette”). Full citation lives in Provenance.

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