On the jar: Smokestreet Mustard–barolo Vinegar
shake · vinaigrette
★ STARRED KITCHENPrep 5 minSmokestreet Mustard-Barolo Vinegar
Independent adaptation of a publicly published Marc Fontanne recipe. Not affiliated with, sponsored by, or endorsed by Marc Fontanne.
From a starred kitchen.
Ratio
Ingredients
- Hot Mustard — 1 Tbsp mustard (15 ml)
- Barolo Vinegar — 3 Tbsp Barolo vinegar (45 ml)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
- Grapeseed Oil — 150–200 g grapeseed oil
- Olive Oil — ~50 g olive oil finish
- Shallot — chopped shallot after emulsion
Method
- Pour to the lines in order (bottom → top): Hot Mustard, Barolo Vinegar, Grapeseed Oil, Olive Oil.
- Add finishing notes: Salt, Pepper, Shallot.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
4 kitchens · 4 stars · 2 national awards
- Smokestreet Mustard–barolo Vinegar★ STARRED KITCHEN
- Riviera Citrus-Honey★★★ KITCHEN
- The ClassicNATIONAL AWARD WINNER
- Berkeley GarlicNATIONAL AWARD WINNER
First run is small.
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Provenance
Marc Fontanne. French / Provence. Cited awards include: Michelin * (La Table de L'Orangerie, Château de Fonscolombe).
Originally published as Mustard–Barolo Vinegar Vinaigrette.
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 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 Marc Fontanne / vegetarians.co.nz salad dressing roundup (published as “Mustard–Barolo Vinegar Vinaigrette”). Full citation lives in Provenance.