Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 2 Tbsp (30 ml) Dijon Mustard; 2 Tbsp (30 ml) Red Wine Vinegar; 3 Tbsp (45 ml) Olive Oil; 3 Tbsp (45 ml) Grapeseed Oil

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

DRESSING · GEORGE V SALADS; THIN WITH WATER IF THICK; OPTIONAL HERB INFUSION

In the published recipe, this is the dressing for Four Seasons George V. The same recipe pairs it with Pesto Genovese, its companion sauce.

A bright dressing for salads and vegetables.

On the jar

MUSTARD

Method: shake
Yield: about ½ cup
Ingredients: 5
Jar batch: 1.7× recipe

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Ratio

OLIVE OIL 45 mlGRAPESEED OIL 45 mlDIJON 30 mlRED WINE VIN 30 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard2 Tbsp (30 ml)
Red Wine Vinegar2 Tbsp (30 ml)
Olive Oil3 Tbsp (45 ml)
Grapeseed Oil3 Tbsp (45 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, GRAPESEED OIL, DIJON, RED WINE VIN.
Add by count: 1½ EGG YOLKS.
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 9 stars

Mustard Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Cacao Vinaigrette★★★ KITCHENOn the jar: CACAO
Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Herb Vinaigrette★★★ KITCHENOn the jar: HERB

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Provenance

Christian Le Squer works in French at Le Cinq; credentials include Michelin 3* (Le Cinq, Four Seasons George V).

Originally published as Vinaigrette Moutarde (Dual Oil).

Adapted from a Christian Le Squer recipe (Christian Le Squer / Vogue (Four Seasons George V)).

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 1.7× 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 Christian Le Squer / Vogue (Four Seasons George V) (published as “Vinaigrette Moutarde (Dual Oil)”). 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.

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