Maplecourt Egg & Mustard

Name: Maplecourt Egg & Mustard
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: Mediterranean
Ingredients: 2 tsp Dijon (10 ml) Dijon Mustard; 20 mL white wine vinegar White Wine Vinegar; 60 mL EVOO Olive Oil; 3 soft-boiled eggs, roughly chopped Egg; handful lovage (or tarragon), chopped (8 g) Lovage; handful chives, chopped (8 g) Chives; 2 anchovies, chopped Anchovy; 1 tsp capers, chopped (5 ml) Capers; salt (2 g) Salt; black pepper (0.5 g) Pepper

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

From a starred kitchen.

Ratio

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

Ingredients

Dijon Mustard — 2 tsp Dijon (10 ml)
White Wine Vinegar — 20 mL white wine vinegar
Olive Oil — 60 mL EVOO
Egg — 3 soft-boiled eggs, roughly chopped
Lovage — handful lovage (or tarragon), chopped (8 g)
Chives — handful chives, chopped (8 g)
Anchovy — 2 anchovies, chopped
Capers — 1 tsp capers, chopped (5 ml)
Salt — salt (2 g)
Pepper — black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Olive Oil, Capers.
Add finishing notes: Egg, Lovage, Chives, Anchovy, Salt, Pepper.
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 1 star · 0 national awards

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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).

Originally published as Egg & Mustard Vinaigrette.

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

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 Angela Hartnett / Guardian Feast (The Weekend Cook) (published as “Egg & Mustard Vinaigrette”). Full citation lives in Provenance.

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