Mustard Dressing

Name: Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (60 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 2 1/2 tsp Dijon mustard (12.5 ml) Dijon Mustard; pinch of kosher salt (1 g) Salt; pinch of freshly ground black pepper (0.3 g) Pepper; 2 Tbsp grapeseed or other neutral oil (30 ml) Grapeseed Oil; 2 tsp extra-virgin olive oil (10 ml) Olive Oil

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

DRESSING · BUTTER LETTUCE & RADISHES & AVOCADO

In the published recipe, this is the dressing for Home Cooking with Jean-Georges, 2011.

Vongerichten's mustard dressing.

On the jar

MUSTARD

Method: shake
Yield: about ¼ cup
Ingredients: 6
Jar batch: 3.8× recipe

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Ratio

GRAPESEED OIL 30 mlRED WINE VIN 15 mlDIJON 13 mlOLIVE OIL 10 ml

Ingredients

Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Dijon Mustard2 1/2 tsp Dijon mustard (12.5 ml)
Saltpinch of kosher salt (1 g)
Pepperpinch of freshly ground black pepper (0.3 g)
Grapeseed Oil2 Tbsp grapeseed or other neutral oil (30 ml)
Olive Oil2 tsp extra-virgin olive oil (10 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, RED WINE VIN, DIJON, OLIVE OIL.
Season to finish: SALT (about ¾ tsp), PEPPER (about ½ 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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars · 1 national award

Mustard Dressing★★★ KITCHENOn the jar: MUSTARD
Soy-Tarragon Vinaigrette★★★ KITCHENOn the jar: SOY-TARRAGON
Red Wine Citrus Vinaigrette★★★ KITCHENOn the jar: RED WINE
Sun Dried Tomato Vinaigrette★★★ KITCHENOn the jar: SUN-DRIED

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Provenance

Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.

Adapted from a Jean-Georges Vongerichten recipe (Jean-Georges Vongerichten / Epicurious (Home Cooking with Jean-Georges, 2011)).

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 3.8× 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-Georges Vongerichten / Epicurious (Home Cooking with Jean-Georges, 2011) (published as “Mustard Dressing”). 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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