Dijon Dressing

Name: Dijon Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 2–3 Tbsp leftover egg-yolk stuffing (garlic + parsley + milk paste) (37.5 ml) Egg Yolk; 4 Tbsp EVOO (60 ml) Olive Oil; 1 Tbsp Dijon (15 ml) Dijon Mustard; 2–3 Tbsp water (37.5 ml) Water; Dash salt (0.5 g) Salt; Dash black pepper (0.3 g) Pepper

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

DRESSING · WARM EGGS

In the published recipe, this is the dressing for oeufs Jeannette.

Jacques Pépin's mustard dressing for oeufs Jeannette.

On the jar

EGGS

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 2.25× recipe

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Ratio

OLIVE OIL 60 mlWATER 38 mlDIJON 15 ml

Ingredients

Egg Yolk2–3 Tbsp leftover egg-yolk stuffing (garlic + parsley + milk paste) (37.5 ml)
Olive Oil4 Tbsp EVOO (60 ml)
Dijon Mustard1 Tbsp Dijon (15 ml)
Water2–3 Tbsp water (37.5 ml)
SaltDash salt (0.5 g)
PepperDash black pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, WATER, DIJON.
Add by count: 5 EGG YOLKS.
Season to finish: SALT (a pinch), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

1 kitchen · 2 national awards

Dijon DressingNATIONAL AWARD WINNEROn the jar: EGGS
Garlic Mustard DressingNATIONAL AWARD WINNEROn the jar: GARLIC
Sesame-Hazelnut Arugula DressingNATIONAL AWARD WINNEROn the jar: SESAMEHAZELN
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY

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Provenance

French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.

Originally published as Eggs Jeannette Mustard Dressing.

Adapted from a Jacques Pépin recipe (Jacques Pépin / PBS (Lidia companion)).

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 2.25× 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 Pépin / PBS (Lidia companion) (published as “Eggs Jeannette Mustard Dressing”). 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.

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