Apple-Mustard Vinaigrette

Name: Apple-Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (110 ml)
Cuisine: French Classic
Ingredients: 5 Tbsp EVOO (75 ml) Olive Oil; ½ Tbsp whole grain mustard (7.5 ml) Grain Mustard; ½ Tbsp Dijon (7.5 ml) Dijon Mustard; 1½ Tbsp apple cider vinegar (22.5 ml) Cider Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SOCKEYE SALMON & APPLES

In the published recipe, this is the dressing for sockeye salmon with apples.

Cosentino's apple-mustard vinaigrette for sockeye salmon.

On the jar

APPLEMUSTARD

Method: shake
Yield: about ½ cup
Ingredients: 6
Jar batch: 2.25× recipe

Add to a jar

Ratio

OLIVE OIL 75 mlCIDER VINEGAR 23 mlGRAIN MUSTARD 8 mlDIJON 8 ml

Ingredients

Olive Oil5 Tbsp EVOO (75 ml)
Grain Mustard½ Tbsp whole grain mustard (7.5 ml)
Dijon Mustard½ Tbsp Dijon (7.5 ml)
Cider Vinegar1½ Tbsp apple cider vinegar (22.5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CIDER VINEGAR, GRAIN MUSTARD, DIJON.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

Get Apple-Mustard Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 1 national award

Apple-Mustard Vinaigrette★ STARRED KITCHENOn the jar: APPLEMUSTARD
Mustard Vinaigrette★ STARRED KITCHENOn the jar: MUSTARD
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Chris Cosentino works in Nose-to-tail Italian / Californian at Cockscomb; credentials include Michelin 1* (Cockscomb, San Francisco).

Originally published as Apple–Mustard Vinaigrette.

Adapted from a Chris Cosentino recipe (Chris Cosentino / Alaska Seafood (sockeye–apples)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Chris Cosentino / Alaska Seafood (sockeye–apples) (published as “Apple–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.

Add to a jar