Egg & Mustard Vinaigrette

Name: Egg & Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 2 tsp Dijon (10 ml) Dijon Mustard; about 1½ Tbsp (20 ml) White Wine Vinegar; ¼ cup (60 ml) Olive Oil; about 3 eggs (150 g) Egg; handful lovage (or tarragon), chopped (8 g) Lovage; handful chives, chopped (8 g) Chives; about 2 fillets (8 g) Anchovy; 1 tsp capers, chopped (5 ml) Capers; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · ASPARAGUS & SPRING VEGETABLES

In the published recipe, this is the dressing for asparagus. The same recipe pairs it with Homemade Mayonnaise, the mayonnaise.

Hartnett's egg & mustard vinaigrette for asparagus.

On the jar

EGG MUSTARD

Method: shake
Yield: about 1 cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Dijon Mustard 10 mlWhite Wine Vinegar 20 mlOlive Oil 60 mlCapers 5 ml

Ingredients

Dijon Mustard2 tsp Dijon (10 ml)
White Wine Vinegarabout 1½ Tbsp (20 ml)
Olive Oil¼ cup (60 ml)
Eggabout 3 eggs (150 g)
Lovagehandful lovage (or tarragon), chopped (8 g)
Chiveshandful chives, chopped (8 g)
Anchovyabout 2 fillets (8 g)
Capers1 tsp capers, chopped (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Egg & Mustard Vinaigrette wants a whisk and a stove. Make it from this page.

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

2 kitchens · 4 stars · 1 national award

Mustard-Garlic Radish Vinaigrette★ STARRED KITCHENOn the jar: MUSTARDGARLI
Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
Orange-Garlic Red-Cabbage Vinaigrette★ STARRED KITCHENOn the jar: ORANGEGARLIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Adapted from a Angela Hartnett recipe (Angela Hartnett / Guardian Feast (The Weekend Cook)).

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 Angela Hartnett / Guardian Feast (The Weekend Cook) (published as “Egg & Mustard 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.

Companion jar