PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Saffrongate Eggs Jeannette Mustard

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

For greens, grains, and roasted vegetables.

Ratio

Ratio by volume: Egg Yolk 38 ml, Olive Oil 60 ml, Dijon Mustard 15 ml, Water 38 ml
Egg Yolk 38 mlOlive Oil 60 mlDijon Mustard 15 mlWater 38 ml

Ingredients

  • Egg Yolk — 2–3 Tbsp leftover egg-yolk stuffing (garlic + parsley + milk paste) (37.5 ml)
  • Olive Oil — 4 Tbsp EVOO (60 ml)
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Water — 2–3 Tbsp water (37.5 ml)
  • Salt — Dash salt (0.5 g)
  • Pepper — Dash black pepper (0.3 g)

Method

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

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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)).

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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 Pépin / PBS (Lidia companion) (published as “Eggs Jeannette Mustard Dressing”). Full citation lives in Provenance.

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