Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp (30 ml) Dijon Mustard; 3 Tbsp (45 ml) Red Wine Vinegar; 1 tsp (5 ml) Honey; 1/2 cup (120 ml) Olive Oil; 1/2 tsp (3 g) Salt; to taste Pepper

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

DRESSING · SALADS & VEGETABLES

A dressing for salads & vegetables. The same recipe pairs it with White Miso-Tofu Dressing, the miso-tofu dressing.

Grant Achatz's classic mustard vinaigrette.

On the jar

HONEY DIJON

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 120 mlRED WINE VIN 45 mlDIJON 30 ml

Ingredients

Dijon Mustard2 Tbsp (30 ml)
Red Wine Vinegar3 Tbsp (45 ml)
Honey1 tsp (5 ml)
Olive Oil1/2 cup (120 ml)
Salt1/2 tsp (3 g)
Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
Season to finish: SALT (about ¾ tsp), PEPPER (about ¼ tsp), HONEY (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 4 stars · 1 national award

Mustard Vinaigrette★ STARRED KITCHENOn the jar: HONEY DIJON
Lemon-Shallot Watermelon Dressing★ STARRED KITCHENOn the jar: LEMONSHALLO
Pomegranate Syrup Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.

Originally published as Achatz Mustard Vinaigrette.

Adapted from a recipe published by Grant Achatz in Grant Achatz dinner-party vinaigrette.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× 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 Grant Achatz dinner-party vinaigrette (published as “Achatz Mustard Vinaigrette”). 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.

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