Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 1/4 cup Champagne vinegar (60 ml) Champagne; 1 Tbsp whole-grain mustard (15 ml) Grain Mustard; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1/2 cup extra virgin olive oil (120 ml) Olive Oil; Sea salt, to taste Salt; 1 teaspoon freshly ground black pepper, or to taste Pepper

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

DRESSING · LITTLE GEMS & PASTRAMI TONGUE

In the published recipe, this is the dressing for pastrami tongue salad.

The dressing from Cosentino's pastrami tongue salad.

On the jar

MUSTARD

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 120 mlCHAMPAGNE VIN 60 mlGRAIN MUSTARD 15 ml

Ingredients

Champagne1/4 cup Champagne vinegar (60 ml)
Grain Mustard1 Tbsp whole-grain mustard (15 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Olive Oil1/2 cup extra virgin olive oil (120 ml)
SaltSea salt, to taste
Pepper1 teaspoon freshly ground black pepper, or to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN, GRAIN MUSTARD.
Season to finish: SALT (about ½ tsp), PEPPER (about 1 tsp), DIJON (about 1½ tsp).
Cap the jar and shake until emulsified.

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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

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

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Provenance

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

Adapted from a Chris Cosentino recipe (Chris Cosentino Offal Good / jamesbeard.org (pastrami tongue salad)).

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 1.3× 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 Offal Good / jamesbeard.org (pastrami tongue salad) (published as “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.

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