From Wolfgang Puck's kitchen · Spago, Beverly Hills
blend · vinaigrette
★ STARRED KITCHENChinese Mustard Vinaigrette
From an award-winning kitchen
Ratio
RED WINE VIN 60SOY SAUCE 5SESAME OIL 30PEANUT OIL 45HONEY 23
Ingredients
- EGG YOLK18 g
- DRY MUSTARD4 g
- RED WINE VIN60 ml
- SOY SAUCE5 ml
- SESAME OIL30 ml
- PEANUT OIL45 ml
- HONEY22.5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Chinese Mustard Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Wolfgang Puck Chinois chicken salad / Food Network (published as “Chinese Mustard Vinaigrette”). Full citation lives in Provenance.