shake · vinaigrette
★ STARRED KITCHENPrep 5 minBacon-Salad Mustard Dressing
Independent adaptation of a publicly published Richard Corrigan recipe. Not affiliated with, sponsored by, or endorsed by Richard Corrigan.
Richard Corrigan's Bacon-Salad Mustard Dressing, from the published recipe.
Ratio
Ratio by volume: Olive Oil 100 ml, White Wine Vinegar 50 ml, Whole Grain Mu 5 ml
Olive Oil 100 mlWhite Wine Vinegar 50 mlWhole Grain Mu 5 ml
Ingredients
- Olive Oil — 100 ml olive oil
- White Wine Vinegar — 50 ml white wine vinegar
- Whole Grain Mu — 1 tsp wholegrain mustard (5 ml)
- Sugar — 0.5 tsp caster sugar (2 g)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Whole Grain Mu.
- Add finishing notes: Sugar, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).
More from this kitchenFAQ
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 Richard Corrigan / RTÉ (published as “Bacon-Salad Mustard Dressing”). Full citation lives in Provenance.