Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (80 ml)
Cuisine: French Classic
Ingredients: about 2 fillets (8 g) Anchovy; 1 garlic clove, grated Garlic; 2 Tbsp fresh lemon juice (30 ml) Lemon Juice; 2 g Lemon Zest; 1 Tbsp sherry vinegar (15 ml) Sherry Vinegar; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 2 tsp whole grain mustard (10 ml) Grain Mustard; 1 tsp horseradish (5 ml) Horseradish; 1/2 tsp Tabasco (2.5 ml) Tabasco; 1 Tbsp avocado oil (15 ml) Avocado Oil; 1 Tbsp extra virgin olive oil (15 ml) Olive Oil; 1/2 tsp Kosher salt (2.5 g) Salt

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

DRESSING · ANY SALAD GREENS & GRILLED VEGETABLES

In the published recipe, this is the dressing for How to Make the Best Vinaigrette.

Shaya's mustard vinaigrette.

On the jar

MUSTARD

Method: shake
Yield: about ¼ cup
Ingredients: 12
Jar batch: 2.55× recipe

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Ratio

LEMON JUICE 30 mlSHERRY VINEGAR 15 mlAVOCADO OIL 15 mlOLIVE OIL 15 mlDIJON 10 mlGRAIN MUSTARD 10 ml

Ingredients

Anchovyabout 2 fillets (8 g)
Garlic1 garlic clove, grated
Lemon Juice2 Tbsp fresh lemon juice (30 ml)
Lemon Zest2 g
Sherry Vinegar1 Tbsp sherry vinegar (15 ml)
Dijon Mustard2 tsp Dijon mustard (10 ml)
Grain Mustard2 tsp whole grain mustard (10 ml)
Horseradish1 tsp horseradish (5 ml)
Tabasco1/2 tsp Tabasco (2.5 ml)
Avocado Oil1 Tbsp avocado oil (15 ml)
Olive Oil1 Tbsp extra virgin olive oil (15 ml)
Salt1/2 tsp Kosher salt (2.5 g)

Method

Pour to the lines in order (bottom → top): LEMON JUICE, SHERRY VINEGAR, AVOCADO OIL, OLIVE OIL, DIJON, GRAIN MUSTARD, HORSERADISH.
Add by count: 5 FILLETS ANCHOVY, 2½ CLOVES GARLIC.
Season to finish: LEMON ZEST (about 2½ tsp), SALT (about 1 tsp), TABASCO (about 1½ tsp).
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. 12 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 3 national awards

Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Sumac VinaigretteNATIONAL AWARD WINNEROn the jar: SUMAC
Preserved-Lemon Baharat DressingNATIONAL AWARD WINNEROn the jar: PRESERVED-LE
Soy-Tarragon Vinaigrette★★★ KITCHENOn the jar: SOY-TARRAGON

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Provenance

Israeli-born chef and James Beard Best Chef: South winner (2015); leads Saba in New Orleans and Safta in Denver.

Originally published as Mustard Vinaigrette (Rule of 2).

Adapted from a Alon Shaya recipe (Alon Shaya / Alon Shaya's Table Substack (How to Make the Best Vinaigrette)).

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 2.55× 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 Alon Shaya / Alon Shaya's Table Substack (How to Make the Best Vinaigrette) (published as “Mustard Vinaigrette (Rule of 2)”). 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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