PANTRYFLEX

On the jar: Island 'maman Blanc'

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Vinaigrette 'Maman Blanc'

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

'maman Blanc' from a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 15 ml, Dijon Mustard 15 ml, Olive Oil 60 ml, Water 30 ml
White Wine Vinegar 15 mlDijon Mustard 15 mlOlive Oil 60 mlWater 30 ml

Ingredients

  • Garlic — 1.5 g
  • White Wine Vinegar — 15 ml
  • Dijon Mustard — 15 ml
  • Olive Oil — 60 ml
  • Water — 30 ml
  • Salt — 2 g
  • Pepper — 0.5 g

Method

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

Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Vinaigrette 'Maman Blanc'.

Adapted from a Raymond Blanc recipe (Raymond Blanc / BBC Good Food (tomato salad 'Maman Blanc')).

More from this kitchen

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Raymond Blanc / BBC Good Food (tomato salad 'Maman Blanc') (published as “Vinaigrette 'Maman Blanc'”). Full citation lives in Provenance.

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