Dijon Sherry Vinaigrette

Name: Dijon Sherry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (290 ml)
Cuisine: French Classic
Ingredients: about 1 tsp (5 ml) Dijon Mustard; about ½ tsp (3.5 g) Salt; 2.5 Tbsp sherry vinegar (37.5 ml) Sherry Vinegar; 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil; about ½ tsp (1 g) Pepper

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

DRESSING · GREEN SALADS & LEEKS & ASPARAGUS

In the published recipe, this is the dressing for filmed recipe column.

Piège's la vinaigrette.

On the jar

DIJON

Method: shake
Yield: about 1¼ cups
Ingredients: 5
Jar batch: 0.9× recipe

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Ratio

GRAPESEED OIL 250 mlSHERRY VINEGAR 38 ml

Ingredients

Dijon Mustardabout 1 tsp (5 ml)
Saltabout ½ tsp (3.5 g)
Sherry Vinegar2.5 Tbsp sherry vinegar (37.5 ml)
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Pepperabout ½ tsp (1 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, SHERRY VINEGAR.
Season to finish: SALT (about ½ tsp), PEPPER (about ½ tsp), DIJON (about ¾ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 2 national awards

Dijon Sherry Vinaigrette★ STARRED KITCHENOn the jar: DIJON
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Originally published as La Vinaigrette.

Adapted from a Jean-François Piège recipe (Jean-François Piège / Le Point (filmed recipe column)).

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 0.9× 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 Jean-François Piège / Le Point (filmed recipe column) (published as “La Vinaigrette”). 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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