Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 2 tbsp honey (30 ml) Honey; 2 1/4 tsp dry mustard powder (4.5 g) Dry Mustard; 3 tbsp fresh lemon juice (45 ml) Lemon Juice; 1 tbsp whole-grain mustard (15 ml) Grain Mustard; 1 1/2 tsp Dijon mustard (7.5 ml) Dijon Mustard; 1 tbsp kosher salt (15 g) Salt; 1/4 cup extra-virgin olive oil (60 ml) Olive Oil

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

DRESSING · GREEN SALADS & GRAIN BOWLS

A dressing for green salads & grain bowls.

Dan Kluger's mustard vinaigrette for salads & grain bowls.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.55× recipe

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Ratio

OLIVE OIL 60 mlLEMON JUICE 45 mlHONEY 30 mlGRAIN MUSTARD 15 mlDIJON 8 ml

Ingredients

Honey2 tbsp honey (30 ml)
Dry Mustard2 1/4 tsp dry mustard powder (4.5 g)
Lemon Juice3 tbsp fresh lemon juice (45 ml)
Grain Mustard1 tbsp whole-grain mustard (15 ml)
Dijon Mustard1 1/2 tsp Dijon mustard (7.5 ml)
Salt1 tbsp kosher salt (15 g)
Olive Oil1/4 cup extra-virgin olive oil (60 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, HONEY, GRAIN MUSTARD, DIJON.
Shake-to-line (dashed marks): add SALT. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: DRY MUSTARD (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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 2 national awards

Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT

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Provenance

Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.

Adapted from a Dan Kluger recipe (Dan Kluger / Chasing Flavor (published book formula)).

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 1.55× 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 Dan Kluger / Chasing Flavor (published book formula) (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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