Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp red wine vinegar (30 ml) Red Wine Vinegar; 1 Tbsp freshly squeezed lemon juice (15 ml) Lemon Juice; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 2 tsp minced garlic (10 ml) Garlic; 1/2 cup plus 1 Tbsp olive oil (133 ml) Olive Oil; kosher salt, to taste Salt; freshly ground black pepper, to taste Pepper

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

Mustard from a national-award-winning chef.

Ratio

Red Wine Vinegar 30 mlLemon Juice 15 mlDijon Mustard 15 mlGarlic 10 mlOlive Oil 133 ml

Ingredients

Red Wine Vinegar — 2 Tbsp red wine vinegar (30 ml)
Lemon Juice — 1 Tbsp freshly squeezed lemon juice (15 ml)
Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
Garlic — 2 tsp minced garlic (10 ml)
Olive Oil — 1/2 cup plus 1 Tbsp olive oil (133 ml)
Salt — kosher salt, to taste
Pepper — freshly ground black pepper, to taste

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Lemon Juice, Dijon Mustard, Garlic, Olive Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Tom Douglas works in Pacific Northwest; credentials include James Beard Best Chef: Northwest 1994; James Beard Outstanding Restaurateur 2012.

Adapted from a Tom Douglas recipe (Tom Douglas / CBS The Dish (chop salad with corn, snap peas and bacon)).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Douglas / CBS The Dish (chop salad with corn, snap peas and bacon) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.

Add to a jar