PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Garlic-Champagne-Dijon Vinaigrette

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

DRESSING · GREEN SALADS

In the published recipe, this is the dressing for green salad.

Ina Garten's champagne mustard vinaigrette for green salad.

On the jar

MUSTARD

Method
shake
Yield
about ¾ cup
Ingredients
7
Jar batch
1.55× recipe
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Ratio

Ratio by volume: OLIVE OIL 120 ml, CHAMPAGNE VIN 45 ml
OLIVE OIL 120 mlCHAMPAGNE VIN 45 ml

Ingredients

  • Champagne3 Tbsp (45 ml)
  • Dijon Mustard1/2 tsp (2.5 ml)
  • Garlic1/2 tsp minced (1.5 g)
  • Egg Yolk1 extra-large optional
  • Salt3/4 tsp kosher (4.5 g)
  • Pepper1/4 tsp (0.5 g)
  • Olive Oil1/2 cup (120 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN.
  2. Add by count: 1½ EGG YOLKS.
  3. Season to finish: GARLIC (½ clove), SALT (about 1 tsp), PEPPER (about ¼ tsp), DIJON (about ¾ tsp).
  4. Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

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Provenance

American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.

Originally published as Mustard Vinaigrette (Champagne), full FN.

Adapted from a Ina Garten recipe (Barefoot Contessa Family Style / Food Network Mustard Vinaigrette).

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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 1.55× 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 Barefoot Contessa Family Style / Food Network Mustard Vinaigrette (published as “Mustard Vinaigrette (Champagne), full FN”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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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