PANTRYFLEX

On the jar: Buttermill Egg–cream–grainy-Mustard

shake · dressing

★★★ KITCHENPrep 5 min

Buttermill Egg-Cream-Grainy-Mustard

Independent adaptation of a publicly published Jacques & Laurent Pourcel recipe. Not affiliated with, sponsored by, or endorsed by Jacques & Laurent Pourcel.

For greens, grains, and roasted vegetables.

Ratio

Ratio by volume: Olive Oil 50 ml, Shallot 15 ml, Lemon Juice 30 ml, Cream 30 ml, Grain Mustard 8 ml
Olive Oil 50 mlShallot 15 mlLemon Juice 30 mlCream 30 mlGrain Mustard 8 ml

Ingredients

  • Egg — 2 eggs cooked 4 min
  • Olive Oil — 50 ml olive oil
  • Shallot — 1 Tbsp chopped shallot (15 ml)
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Cream — 2 Tbsp light cream (30 ml)
  • Grain Mustard — ½ Tbsp grainy mustard (7.5 ml)
  • Salt — fine salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Shallot, Lemon Juice, Cream, Grain Mustard.
  2. Add finishing notes: Egg, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Jacques & Laurent Pourcel works in Modern French / Languedoc at Le Jardin des Sens; credentials include Michelin 3* (Le Jardin des Sens, historical).

Originally published as Egg–Cream–Grainy-Mustard Dressing.

Adapted from a Jacques & Laurent Pourcel recipe (Jacques & Laurent Pourcel / Gourmetpedia Relais).

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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?

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 Jacques & Laurent Pourcel / Gourmetpedia Relais (published as “Egg–Cream–Grainy-Mustard Dressing”). Full citation lives in Provenance.

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