Lakefront Classic Mustard

Name: Lakefront Classic Mustard
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (190 ml)
Cuisine: French Classic
Ingredients: 2 tsp white wine vinegar (10 ml) White Wine Vinegar; 1/2 tsp lemon juice (2.5 ml) Lemon Juice; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 175ml of extra virgin olive oil Olive Oil; 1 pinch of salt (1 g) Salt; 1 pinch of black pepper (0.3 g) Pepper

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

From a starred kitchen.

Ratio

White Wine Vinegar 10 mlLemon Juice 3 mlDijon Mustard 5 mlOlive Oil 175 ml

Ingredients

White Wine Vinegar — 2 tsp white wine vinegar (10 ml)
Lemon Juice — 1/2 tsp lemon juice (2.5 ml)
Dijon Mustard — 1 tsp Dijon mustard (5 ml)
Olive Oil — 175ml of extra virgin olive oil
Salt — 1 pinch of salt (1 g)
Pepper — 1 pinch of black pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): White Wine Vinegar, Lemon Juice, Dijon Mustard, Olive Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 4 stars · 1 national award

Lakefront Classic Mustard★ STARRED KITCHEN
Coralhouse Shallot★ STARRED KITCHEN
Riviera Citrus-Honey★★★ KITCHEN
The ClassicNATIONAL AWARD WINNER

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Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Originally published as Classic Mustard Vinaigrette.

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (peanut chicken 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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (peanut chicken salad) (published as “Classic Mustard Vinaigrette”). Full citation lives in Provenance.

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