On the jar: Ledger La
shake · vinaigrette
★ STARRED KITCHENPrep 5 minLa Vinaigrette
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 — 4.76 ml
- Salt — 3.5 g
- Sherry Vinegar — 37.5 ml
- Grapeseed Oil — 250 ml
- Pepper — 1 g
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.
Provenance
Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.