Creamy Peanut Vinaigrette

Name: Creamy Peanut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: African
Ingredients: 15 ml (1 tbsp) peanut butter Peanut Butter; 60 ml (¼ cup) 15% cream Cream; 30 ml (2 tbsp) strong mustard Dijon Mustard; 15 ml (1 tbsp) honey Honey; 60 ml (¼ cup) vegetable oil Vegetable Oil; 60 ml (¼ cup) white vinegar White Vinegar; 15 ml (1 tbsp) hoisin sauce Hoisin; 30 ml (2 tbsp) toasted sesame seeds Sesame Seed; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.

DRESSING · SALADS; JAR SHAKE

A dressing for Salads; jar shake.

A bright dressing for salads and vegetables.

On the jar

PEANUT

Method: shake
Yield: about 1¼ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Peanut Butter 15 mlCream 60 mlDijon Mustard 30 mlHoney 15 mlVegetable Oil 60 mlWhite Vinegar 60 ml

Ingredients

Peanut Butter15 ml (1 tbsp) peanut butter
Cream60 ml (¼ cup) 15% cream
Dijon Mustard30 ml (2 tbsp) strong mustard
Honey15 ml (1 tbsp) honey
Vegetable Oil60 ml (¼ cup) vegetable oil
White Vinegar60 ml (¼ cup) white vinegar
Hoisin15 ml (1 tbsp) hoisin sauce
Sesame Seed30 ml (2 tbsp) toasted sesame seeds
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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Companion jar

Creamy Peanut Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 1 national award

Maple Vinaigrette★ STARRED KITCHENOn the jar: MAPLE
Toasted Sesame Vinaigrette★ STARRED KITCHENOn the jar: SESAME
Carrot-Ginger Vinaigrette★ STARRED KITCHENOn the jar: CARROT-GINGE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette Crémeuse aux Arachides.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

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 Jérôme Ferrer / Radio-Canada Mordu (published as “Vinaigrette Crémeuse aux Arachides”). 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