PANTRYFLEX

blend · vinaigrette

★★★ KITCHENPrep 10 min

Driftway Moutarde

Independent adaptation of a publicly published Gert de Mangeleer recipe. Not affiliated with, sponsored by, or endorsed by Gert de Mangeleer.

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 24 ml, White Wine Vinegar 35 ml, Grapeseed Oil 380 ml, Water 100 ml
Dijon Mustard 24 mlWhite Wine Vinegar 35 mlGrapeseed Oil 380 mlWater 100 ml

Ingredients

  • Egg — 1 ei
  • Dijon Mustard — 25 g mosterd
  • White Wine Vinegar — 35 g azijn
  • Grapeseed Oil — 350 g druivenpitolie
  • Water — 100 g water
  • Salt — zout (2 g)
  • Pepper — peper (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Driftway Moutarde wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Gert De Mangeleer — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hertog Jan, historical).

Originally published as Vinaigrette Moutarde (Œuf).

Adapted from a Gert De Mangeleer recipe (Gert De Mangeleer / njam! (radijsjes rolmops)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Gert De Mangeleer / njam! (radijsjes rolmops) (published as “Vinaigrette Moutarde (Œuf)”). Full citation lives in Provenance.

Companion jar