PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Egg & Mustard Vinaigrette

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

Ratio by volume: Dijon Mustard 10 ml, White Wine Vinegar 20 ml, Olive Oil 60 ml, Capers 5 ml
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)

Where it sits

One of 719 vinaigrettes in the catalog, with 10 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

  1. Pour liquids to the printed fill-lines, bottom to top.
  2. 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:

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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)).

More from this kitchen

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