Rancio Vinaigrette

Name: Rancio Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 2 Tbsp (29 ml) Dijon Mustard; 10 tsp rancio vinegar (50 ml) Rancio Vinegar; 1/2 cup + 2 Tbsp + 2 tsp vegetable oil (200 ml) Vegetable Oil; 1 Tbsp lemon juice (15 ml) Lemon Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SMOKED MACKEREL & LEEKS

In the published recipe, this is the dressing for smoked mackerel with leeks. The same recipe pairs it with English Mustard Mayonnaise, the English mustard mayonnaise.

Grégory Marchand's rancio vinaigrette for smoked mackerel.

On the jar

DE RANCIO

Method: shake
Yield: about 1¼ cups
Ingredients: 6
Jar batch: 0.85× recipe

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Ratio

VEGETABLE OIL 200 mlRANCIO VINEGAR 50 mlDIJON 29 mlLEMON JUICE 15 ml

Ingredients

Dijon Mustardabout 2 Tbsp (29 ml)
Rancio Vinegar10 tsp rancio vinegar (50 ml)
Vegetable Oil1/2 cup + 2 Tbsp + 2 tsp vegetable oil (200 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, RANCIO VINEGAR, DIJON, LEMON JUICE.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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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.

4 kitchens · 3 stars · 3 national awards

Rancio Vinaigrette★ STARRED KITCHENOn the jar: DE RANCIO
Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: RED WINE
Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD

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Provenance

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Originally published as Vinaigrette de Rancio.

Adapted from a Grégory Marchand recipe (Grégory Marchand / Académie du Goût (Frenchie book)).

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 0.85× 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 Grégory Marchand / Académie du Goût (Frenchie book) (published as “Vinaigrette de Rancio”). 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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