shake · vinaigrette
★ STARRED KITCHENPrep 5 minWine Vinegar Hot Mustard Vinaigrette
Independent adaptation of a publicly published Cyril Lignac recipe. Not affiliated with, sponsored by, or endorsed by Cyril Lignac.
DRESSING · GREEN SALADS
In the published recipe, this is the dressing for Tous en cuisine.
Lignac's classic mustard-wine vinaigrette for salads.
Ratio
Ingredients
- Wine Vinegar1/6 cup wine vinegar (40 ml)
- Hot Mustardabout 3 Tbsp (38 ml)
- Rapeseed Oil10 Tbsp rapeseed oil (150 ml)
- Saltabout ¼ tsp (2 g)
- Pepperabout ¼ tsp (0.5 g)
Method
- Pour to the lines in order (bottom → top): RAPESEED OIL, WINE VINEGAR.
- Shake-to-line (dashed marks): add HOT MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Season to finish: SALT (to taste), PEPPER (to taste).
- Cap the jar and shake until emulsified.
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Provenance
Cyril Lignac works in Modern French / TV cuisine at Le Quinzième; credentials include Michelin 1* (Le Quinzième, Paris, 2012-2019).
Originally published as Vinaigrette Moutarde–Vin.
More from this kitchenFAQ
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 1.15× 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 Cyril Lignac / Femme Actuelle (Tous en cuisine) (published as “Vinaigrette Moutarde–Vin”). 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.