PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

All Day Dressing

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

DRESSING · LEAF SALADS & COLD MEATS

A dressing for leaf salads & cold meats.

Kuchler's all day dressing.

On the jar

MUSTARD SEED

Method
blend
Yield
about 1¼ cups
Ingredients
16

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Mustard Seed 6 ml, Dijon Mustard 3 ml, Chicken Stock 40 ml, Horseradish 6 ml, Sherry Vinegar 20 ml, White Wine Vinegar 20 ml, White Balsamic 20 ml, Olive Oil 60 ml, Sunflower Oil 140 ml, Water 30 ml
Mustard Seed 6 mlDijon Mustard 3 mlChicken Stock 40 mlHorseradish 6 mlSherry Vinegar 20 mlWhite Wine Vinegar 20 ml

Ingredients

  • Onionabout ½ onion (40 g)
  • Garlicabout ½ clove (1.2 g)
  • Mustard Seedabout 1 tsp (6 ml)
  • Dijon Mustardabout ½ tsp (3 ml)
  • Chicken Stock1/6 cup chicken stock (40 ml)
  • Horseradishabout 1 tsp (6 ml)
  • Basilabout ¼ bunch (2 g)
  • Egg Yolkabout ½ yolk (10 g)
  • Sherry Vinegar4 tsp sherry vinegar (20 ml)
  • White Wine Vinegar4 tsp white wine vinegar (20 ml)
  • White Balsamicabout 1½ Tbsp (20 ml)
  • Olive Oil1/4 cup olive oil (60 ml)
  • Sunflower Oil28 tsp sunflower oil (140 ml)
  • Saltabout ¼ tsp (2 g)
  • White Pepperabout ¼ tsp (0.5 g)
  • Water2 Tbsp (30 ml)

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

All Day Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Christian Kuchler works in Swiss / French-Asian creative at Taverne zum Schäfli; credentials include Michelin 2* (Taverne zum Schäfli, Wigoltingen).

Originally published as All-Day-Dressing.

Adapted from a Christian Kuchler recipe (Christian Kuchler / GaultMillau CH).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Christian Kuchler / GaultMillau CH (published as “All-Day-Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

Companion jar