Mimosa Vinaigrette

Name: Mimosa Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: 6 medium, whites and yolks chopped separately Boiled Egg; about 1½ shallots (50 g) Shallot; about 20 cornichons (200 g) Cornichon; 100g small (Pantelleria) Capers; about ¼ bunch (4 g) Parsley; about ¼ bunch (4 g) Chervil; about ¼ bunch (3 g) Chives; about 1½ Tbsp (19 ml) Dijon Mustard; 10 tsp sherry vinegar (50 ml) Sherry Vinegar; 1 Tbsp olive oil (15 ml) Olive Oil; to taste Salt; poivre de Timut, to taste Pepper

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

DRESSING · LEEKS MIMOSA & ASPARAGUS

In the published recipe, this is the dressing for poireaux mimosa.

Hélène Darroze's egg mimosa vinaigrette for leeks.

On the jar

MIMOSA

Method: shake
Yield: about 2 cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Dijon Mustard 19 mlSherry Vinegar 50 mlOlive Oil 15 ml

Ingredients

Boiled Egg6 medium, whites and yolks chopped separately
Shallotabout 1½ shallots (50 g)
Cornichonabout 20 cornichons (200 g)
Capers100g small (Pantelleria)
Parsleyabout ¼ bunch (4 g)
Chervilabout ¼ bunch (4 g)
Chivesabout ¼ bunch (3 g)
Dijon Mustardabout 1½ Tbsp (19 ml)
Sherry Vinegar10 tsp sherry vinegar (50 ml)
Olive Oil1 Tbsp olive oil (15 ml)
Saltto taste
Pepperpoivre de Timut, to taste

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Mimosa Vinaigrette wants a whisk and a stove. Make it from this page.

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

2 kitchens · 6 stars · 1 national award

Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Mustard-Sherry Vinaigrette★★★ KITCHENOn the jar: MUSTARD-XRS
Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).

Originally published as Vinaigrette Mimosa.

Adapted from a Helene Darroze recipe (Helene Darroze / Vogue France (poireaux mimosa, Joia)).

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 Helene Darroze / Vogue France (poireaux mimosa, Joia) (published as “Vinaigrette Mimosa”). 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