Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (510 ml)
Cuisine: French Classic
Ingredients: about 1 egg (50 g) Egg; about 1½ Tbsp (24 ml) Dijon Mustard; about 2 Tbsp (35 ml) White Wine Vinegar; about 1½ cups (380 ml) Grapeseed Oil; about 6 Tbsp (100 ml) Water; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · RADISHES & PICKLED FISH

In the published recipe, this is the dressing for radijsjes rolmops.

De Mangeleer's mustard-egg vinaigrette for radishes.

On the jar

MUSTARD

Method: blend
Yield: about 2¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 24 mlWhite Wine Vinegar 35 mlGrapeseed Oil 380 mlWater 100 ml

Ingredients

Eggabout 1 egg (50 g)
Dijon Mustardabout 1½ Tbsp (24 ml)
White Wine Vinegarabout 2 Tbsp (35 ml)
Grapeseed Oilabout 1½ cups (380 ml)
Waterabout 6 Tbsp (100 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

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

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Companion jar

Mustard Vinaigrette 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:

4 kitchens · 9 stars · 4 national awards

Mosterdvinaigrette★★★ KITCHENOn the jar: MOSTERDVINAI
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Garlic-Champagne-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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! (radijsjes rolmops) (published as “Vinaigrette Moutarde (Œuf)”). 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.

Companion jar