shake · vinaigrette
★ STARRED KITCHENPrep 5 minLedger La
Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.
La from a starred kitchen.
Ratio
Ingredients
- Dijon Mustard — 20 g de moutarde (1/4 = 5g)
- Salt — 14 g de sel (1/4 = 3.5g)
- Sherry Vinegar — 15 cl de vinaigre de Xeres (1/4 = 37.5ml)
- Grapeseed Oil — 1 litre d'huile colza ou pepins de raisin (1/4 = 250ml)
- Pepper — 4 g de poivre (1/4 = 1g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, Grapeseed Oil.
- Add finishing notes: Salt, Pepper.
- 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.
4 kitchens · 5 stars · 2 national awards
- Ledger La★ STARRED KITCHEN
- Riviera Citrus-Honey★★★ KITCHEN
- The ClassicNATIONAL AWARD WINNER
- Berkeley GarlicNATIONAL AWARD WINNER
First run is small.
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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.
More from this kitchenFAQ
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 Jean-François Piège / Le Point (filmed recipe column) (published as “La Vinaigrette”). Full citation lives in Provenance.