From Alain Ducasse's kitchen · Alain Ducasse at Hotel Plaza Athénée, Paris
shake · vinaigrette
★★★ KITCHENDucasse Mustard Vinaigrette
From an award-winning kitchen
Ratio
DIJON 15RED WINE VIN 15OLIVE OIL 45
Ingredients
- DIJON15 ml
- RED WINE VIN15 ml
- OLIVE OIL45 ml
- SALT1 g
- PEPPER0.3 g
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, OLIVE OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Ducasse Mustard Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Alain Ducasse bistrot vinaigrette (published as “Ducasse Mustard Vinaigrette”). Full citation lives in Provenance.