shake · vinaigrette
★★★ KITCHENPrep 5 minMosterdvinaigrette
Independent adaptation of a publicly published Gert de Mangeleer recipe. Not affiliated with, sponsored by, or endorsed by Gert de Mangeleer.
DRESSING · TOMATO SALAD
In the published recipe, this is the dressing for tomato salad.
Gert De Mangeleer's mustard vinaigrette for tomato salad.
Ratio
Ingredients
- White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
- Dijon Mustard1 tsp Dijon mustard (5 ml)
- Grapeseed Oilabout 6 Tbsp (100 ml)
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, W.WINE VINEGAR, DIJON.
- Cap the jar and shake until emulsified.
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3 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
4 kitchens · 6 stars · 2 national awards
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Provenance
Gert De Mangeleer — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hertog Jan, historical).
More from this kitchenFAQ
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 2.15× 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 Gert De Mangeleer / njam! (published as “Mosterdvinaigrette”). 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.