Childhood Vinaigrette

Name: Childhood Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 1 Egg; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 1 tsp balsamic vinegar (5 ml) Balsamic; 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; 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 · BISTRO SALADS & POACHED LEEKS

A dressing for bistro salads & poached leeks.

Piège's childhood vinaigrette.

On the jar

MON

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlRed Wine Vinegar 15 mlBalsamic 5 mlGrapeseed Oil 250 ml

Ingredients

Egg1
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Balsamic1 tsp balsamic vinegar (5 ml)
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ½ tsp (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.

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Companion jar

Childhood Vinaigrette 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 · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Vinaigrette de Mon Enfance.

Adapted from a recipe published by Jean-François Piège in Jean-François Piège pour tous (Hachette Pratique) via Le Point.

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 pour tous (Hachette Pratique) via Le Point (published as “Vinaigrette de Mon Enfance”). 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.

Companion jar