Vinaigrette de Rancio

Name: Vinaigrette De Rancio
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 30 g de moutarde de dijon Dijon Mustard; 50 ml de vinaigre de rancio Rancio Vinegar; 200 ml d’huile végétale Vegetable Oil; le jus de 1/2 citron (15 ml) Lemon Juice; sel (2 g) Salt; poivre (0.5 g) Pepper

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

De Rancio from a starred kitchen.

Ratio

Dijon Mustard 29 mlRancio Vinegar 50 mlVegetable Oil 200 mlLemon Juice 15 ml

Ingredients

Dijon Mustard — 30 g de moutarde de dijon
Rancio Vinegar — 50 ml de vinaigre de rancio
Vegetable Oil — 200 ml d’huile végétale
Lemon Juice — le jus de 1/2 citron (15 ml)
Salt — sel (2 g)
Pepper — poivre (0.5 g)

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Rancio Vinegar, Vegetable Oil, Lemon Juice.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Originally published as Vinaigrette de Rancio.

Adapted from a Grégory Marchand recipe (Grégory Marchand / Académie du Goût (Frenchie book)).

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 Grégory Marchand / Académie du Goût (Frenchie book) (published as “Vinaigrette de Rancio”). Full citation lives in Provenance.

Add to a jar