Egg-Cream-Grainy-Mustard Dressing

Name: Egg-Cream-Grainy-Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) Egg; about 3 Tbsp (50 ml) Olive Oil; 1 Tbsp chopped shallot (15 ml) Shallot; juice of 1 lemon (30 ml) Lemon Juice; 2 Tbsp light cream (30 ml) Cream; ½ Tbsp grainy mustard (7.5 ml) Grain Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CARPACCIO OR COLD MEAT SALADS

In the published recipe, this is the dressing for veal tongue carpaccio salad.

Pourcel's egg-cream mustard dressing.

On the jar

EGGCREAMGRAI

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 2.15× recipe

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Ratio

OLIVE OIL 50 mlLEMON JUICE 30 mlCREAM 30 mlGRAIN MUSTARD 8 ml

Ingredients

Eggabout 2 eggs (100 g)
Olive Oilabout 3 Tbsp (50 ml)
Shallot1 Tbsp chopped shallot (15 ml)
Lemon Juicejuice of 1 lemon (30 ml)
Cream2 Tbsp light cream (30 ml)
Grain Mustard½ Tbsp grainy mustard (7.5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, CREAM, GRAIN MUSTARD.
Add by count: 4½ EGGS, ½ SHALLOT.
Season to finish: SALT (to taste), PEPPER (to taste).
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. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 6 stars · 3 national awards

Egg-Cream-Grainy-Mustard Dressing★★★ KITCHENOn the jar: EGGCREAMGRAI
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC

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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).

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 2.15× 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 Jacques & Laurent Pourcel / Gourmetpedia Relais (published as “Egg–Cream–Grainy-Mustard Dressing”). 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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