Dijon Cider Cream Vinaigrette

Name: Dijon Cider Cream Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 3 Tbsp Dijon mustard (45 ml) Dijon Mustard; 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 2 Tbsp hazelnut or extra-virgin olive oil (30 ml) Hazelnut Oil; 2 Tbsp canola oil (30 ml) Canola Oil; 1/4 cup heavy cream (60 ml) Heavy Cream; 1 1/2 Tbsp minced chives (22.5 ml) Chives; about ¼ tsp (2 g) Salt

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

DRESSING · BITTER GREENS & FRISÉE

In the published recipe, this is the dressing for bitter greens salad.

Andrew Zimmern's Dijon-cider vinaigrette for bitter greens.

On the jar

DIJONCIDER

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.3× recipe

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Ratio

HEAVY CREAM 60 mlDIJON 45 mlCIDER VINEGAR 30 mlHAZELNUT OIL 30 mlCANOLA OIL 30 ml

Ingredients

Dijon Mustard3 Tbsp Dijon mustard (45 ml)
Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
Hazelnut Oil2 Tbsp hazelnut or extra-virgin olive oil (30 ml)
Canola Oil2 Tbsp canola oil (30 ml)
Heavy Cream1/4 cup heavy cream (60 ml)
Chives1 1/2 Tbsp minced chives (22.5 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): HEAVY CREAM, DIJON, CIDER VINEGAR, HAZELNUT OIL, CANOLA OIL.
Add by count: ¼ BUNCH CHIVES.
Season to finish: SALT (to taste).
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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 6 stars · 3 national awards

Dijon Cider Cream VinaigretteNATIONAL AWARD WINNEROn the jar: DIJONCIDER
Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD

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Provenance

Andrew Zimmern works in Global / American; credentials include James Beard TV Food Personality 2010; James Beard TV Program on Location 2012.

Originally published as Dijon–Cider Cream Vinaigrette.

Adapted from a Andrew Zimmern recipe (Andrew Zimmern / Food & Wine (bitter greens salad)).

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 1.3× 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 Andrew Zimmern / Food & Wine (bitter greens salad) (published as “Dijon–Cider Cream 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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