Dijon Cream Vinaigrette

Name: Dijon Cream Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1/2 medium garlic clove, chopped Garlic; about 1 shallot (30 g) Shallot; 4 Tbsp red wine vinegar (60 ml) Red Wine Vinegar; salt to taste Salt; pepper to taste Pepper; 5 Tbsp olive oil (75 ml) Olive Oil; 5 Tbsp grapeseed oil (75 ml) Grapeseed Oil; 1 Tbsp lemon juice (15 ml) Lemon Juice; 3 Tbsp heavy cream or water (45 ml) Cream

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

DRESSING · BIBB LETTUCE & DELICATE GREENS

In the published recipe, this is the dressing for Bibb salad. The same recipe pairs it with Horseradish Mustard Dip, the horseradish mustard dip.

Gabriel Kreuther's Dijon cream vinaigrette for Bibb salad.

On the jar

DIJON-CREAM

Method: shake
Yield: about 1 cup
Ingredients: 10
Jar batch: 0.9× recipe

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Ratio

OLIVE OIL 75 mlGRAPESEED OIL 75 mlRED WINE VIN 60 mlCREAM 45 mlDIJON 15 mlLEMON JUICE 15 ml

Ingredients

Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Garlic1/2 medium garlic clove, chopped
Shallotabout 1 shallot (30 g)
Red Wine Vinegar4 Tbsp red wine vinegar (60 ml)
Saltsalt to taste
Pepperpepper to taste
Olive Oil5 Tbsp olive oil (75 ml)
Grapeseed Oil5 Tbsp grapeseed oil (75 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Cream3 Tbsp heavy cream or water (45 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, GRAPESEED OIL, RED WINE VIN, CREAM, DIJON, LEMON JUICE.
Add by count: 1 SHALLOT.
Season to finish: GARLIC (½ clove), SALT (to taste), PEPPER (to taste).
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. 10 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 5 stars · 4 national awards

Dijon Cream Vinaigrette★ STARRED KITCHENOn the jar: DIJON-CREAM
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Garlic-Champagne-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Champagne-Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: NAPA WINE

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Provenance

Gabriel Kreuther works in Alsatian-French / New York at Gabriel Kreuther; credentials include James Beard Best Chef: New York City 2009; Michelin 2* (Gabriel Kreuther, New York).

Originally published as Dijon-Cream Vinaigrette.

Adapted from a Gabriel Kreuther recipe (Gabriel Kreuther / CBS The Dish (Bibb salad)).

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 0.9× 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 Gabriel Kreuther / CBS The Dish (Bibb salad) (published as “Dijon-Cream 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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