Spiced Vinaigrette

Name: Spiced Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (355 ml)
Cuisine: French Classic
Ingredients: about 2 Tbsp (34 ml) Lemon Juice; ¾ tsp (4 ml) Salt; about ⅛ tsp (0.4 g) Pepper; ¾ tsp (4 ml) Dijon Mustard; about ½ yolk (4.5 g) Egg Yolk; 12.5 tsp canola oil (62.5 ml) Canola Oil; ¾ cup (188 ml) Olive Oil; ¼ cup (63 ml) Chicken Stock; about ⅛ tsp (0.25 g) Curry Powder; about ⅛ tsp (0.25 g) Allspice; 0.25 g Saffron

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

DRESSING · WHISK YOLK+MUSTARD+SEASONING+SPICES → STREAM CANOLA THEN AOVE → FOLD IN WARM STOCK LAST; SCALED 1/4 FROM RESTAURANT BATCH FOR JAR FIT

In the published recipe, this is the dressing for Relais Gourmand archive.

A bright dressing for salads and vegetables.

On the jar

SPICED

Method: blend
Yield: about 1½ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 34 mlSalt 4 mlDijon Mustard 4 mlCanola Oil 63 mlOlive Oil 188 mlChicken Stock 63 ml

Ingredients

Lemon Juiceabout 2 Tbsp (34 ml)
Salt¾ tsp (4 ml)
Pepperabout ⅛ tsp (0.4 g)
Dijon Mustard¾ tsp (4 ml)
Egg Yolkabout ½ yolk (4.5 g)
Canola Oil12.5 tsp canola oil (62.5 ml)
Olive Oil¾ cup (188 ml)
Chicken Stock¼ cup (63 ml)
Curry Powderabout ⅛ tsp (0.25 g)
Allspiceabout ⅛ tsp (0.25 g)
Saffron0.25 g

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Spiced Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 9 stars · 2 national awards

Walnut Oil Vinaigrette★★★ KITCHENOn the jar: WALNUT OIL
Egg-Cream-Grainy-Mustard Dressing★★★ KITCHENOn the jar: EGGCREAMGRAI
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Spiced Vinaigrette (Vinaigrette Epicee).

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

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Gourmand archive) (published as “Spiced Vinaigrette (Vinaigrette Epicee)”). 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.

Companion jar