From Heston Blumenthal's kitchen · The Fat Duck, Bray
shake · vinaigrette
★★★ KITCHENGarden Clove
From a three-star kitchen
Ratio
W.WINE VIN 40GRAIN MUSTARD 40GRAPESEED OIL 120
Ingredients
- W.WINE VIN40 ml
- GRAIN MUSTARD40 ml
- GRAPESEED OIL120 ml
- CLOVE1 g
- SALTto season
Method
- Pour to the lines in order (bottom → top): W.WINE VIN, GRAIN MUSTARD, GRAPESEED OIL.
- Add finishing notes: CLOVE, SALT.
- Cap the jar and shake until emulsified.
Provenance
British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.
Originally published as Clove 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 Heston Blumenthal for Waitrose (peach/Parma salad) (published as “Clove Vinaigrette”). Full citation lives in Provenance.