PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Corallane Moutarde Aux Herbes

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

Moutarde Aux Herbes from a three-star kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Red Wine Vinegar 30 ml, Olive Oil 50 ml, Canola Oil 50 ml
Dijon Mustard 5 mlRed Wine Vinegar 30 mlOlive Oil 50 mlCanola Oil 50 ml

Ingredients

  • Shallot — 2 échalotes
  • Dijon Mustard — 1 c. à c. de moutarde de Dijon (5 ml)
  • Red Wine Vinegar — 2 c. à s. de vinaigre de vin vieux (30 ml)
  • Olive Oil — 5 cl d’huile d’olive (50 ml)
  • Canola Oil — 5 cl d’huile de colza (50 ml)
  • Chervil — 1/4 de botte de cerfeuil (5 g)
  • Parsley — 1/4 de botte de persil (8 g)
  • Salt — Sel (2 g)
  • Pepper — Poivre (0.5 g)
  • Water — un filet d’eau

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil, Canola Oil.
  2. Add finishing notes: Shallot, Chervil, Parsley, Salt, Pepper, Water.
  3. Cap the jar and shake until emulsified.

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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.

Originally published as Vinaigrette Moutarde aux Herbes.

Adapted from a Alain Ducasse recipe (Alain Ducasse / Académie du Goût (Asperges vertes, Nature Volume 2)).

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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 / Académie du Goût (Asperges vertes, Nature Volume 2) (published as “Vinaigrette Moutarde aux Herbes”). Full citation lives in Provenance.

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