Leek Vinaigrette

Name: Leek Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (105 ml)
Cuisine: French Classic
Ingredients: 1 tsp wholegrain mustard (5 ml) Grain Mustard; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 Tbsp balsamic vinegar (15 ml) Balsamic; 1 Tbsp white balsamic vinegar (15 ml) White Balsamic; 1/4 cup olive oil (60 ml) Olive Oil; fleur de sel, to taste Salt; to taste Pepper

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

DRESSING · LEEKS & SOFT-BOILED EGGS

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

Hélène Darroze's mustard vinaigrette for leeks.

On the jar

LEEK

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 2.55× recipe

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Ratio

OLIVE OIL 60 mlBALSAMIC 15 mlW.BALSAMIC 15 mlGRAIN MUSTARD 5 mlDIJON 5 ml

Ingredients

Grain Mustard1 tsp wholegrain mustard (5 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Balsamic1 Tbsp balsamic vinegar (15 ml)
White Balsamic1 Tbsp white balsamic vinegar (15 ml)
Olive Oil1/4 cup olive oil (60 ml)
Saltfleur de sel, to taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, W.BALSAMIC, GRAIN MUSTARD, DIJON.
Season to finish: SALT (about ¾ tsp), PEPPER (about ½ 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars

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

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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 pour Poireaux.

Adapted from a Helene Darroze recipe (Helene Darroze / AD Magazine France).

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 2.55× 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 Helene Darroze / AD Magazine France (published as “Vinaigrette pour Poireaux”). 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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