On the jar: Porthole De Mon Enfance
blend · egg emulsion
★ STARRED KITCHENPrep 10 minPorthole de Mon Enfance
Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.
De Mon Enfance from a starred kitchen.
Ratio
Ingredients
- Egg — 1 oeuf mollet, ecrase
- Dijon Mustard — 1 cuillere a soupe de moutarde (15 ml)
- Red Wine Vinegar — 1 cuillere a soupe de vinaigre de vin rouge (15 ml)
- Balsamic — 1 cuillere a cafe de vinaigre balsamique (5 ml)
- Grapeseed Oil — 1/4 de litre d'huile de pepins de raisin (250 ml)
- Salt — sel fin (2 g)
- Pepper — une dizaine de tours de moulin (1 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.
Companion jar
Porthole De Mon Enfance 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:
4 kitchens · 5 stars · 4 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Vinaigrette de Mon Enfance.
More from this kitchenFAQ
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?
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 pour tous (Hachette Pratique) via Le Point (published as “Vinaigrette de Mon Enfance”). Full citation lives in Provenance.