Dijon Vinaigrette

Name: Dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 Tbsp plus 2 tsp Dijon mustard (25 ml) Dijon Mustard; 3 Tbsp distilled white vinegar (45 ml) White Vinegar; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 2½ tsp sugar (12.5 ml) Sugar; 1 tsp celery seeds (5 ml) Celery Seed; 1 tsp kosher salt (5 ml) Salt; ½ tsp freshly ground black pepper (2.5 ml) Pepper; 1 cup neutral oil, such as grapeseed or canola (240 ml) Grapeseed Oil

Independent adaptation of a publicly published Marc-Olivier Frappier recipe. Not affiliated with, sponsored by, or endorsed by Marc-Olivier Frappier.

DRESSING · COLESLAW & VEGETABLE SALADS

In the published recipe, this is the dressing for coleslaw.

Frappier's egg-yolk Dijon vinaigrette for coleslaw.

On the jar

DIJON

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 0.8× recipe

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Ratio

GRAPESEED OIL 240 mlWHITE VINEGAR 45 mlDIJON 25 mlRED WINE VIN 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 Tbsp plus 2 tsp Dijon mustard (25 ml)
White Vinegar3 Tbsp distilled white vinegar (45 ml)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Sugar2½ tsp sugar (12.5 ml)
Celery Seed1 tsp celery seeds (5 ml)
Salt1 tsp kosher salt (5 ml)
Pepper½ tsp freshly ground black pepper (2.5 ml)
Grapeseed Oil1 cup neutral oil, such as grapeseed or canola (240 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, WHITE VINEGAR, DIJON, RED WINE VIN.
Add by count: ¾ EGG YOLK.
Season to finish: SUGAR (about 2 tsp), CELERY SEED (to taste), SALT (about ½ tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

4 kitchens · 6 stars · 2 national awards

Dijon VinaigretteWORLD-RANKED KITCHENOn the jar: DIJON
Truffle Balsamic Vinaigrette★★★ KITCHENOn the jar: TRUFFLE-BALS
Three-Vinegar Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: THREE-VINEGA
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

Marc-Olivier Frappier — published sauce recipes in the PantryFlex catalog. North America's 50 Best #2 East Canada (Mon Lapin, 2025).

Originally published as Dijon Vinaigrette (egg-yolk emulsion).

Adapted from a Marc-Olivier Frappier recipe (Marc-Olivier Frappier / NYT Cooking (coleslaw; Rôtisserie La Lune)).

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 0.8× 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 Marc-Olivier Frappier / NYT Cooking (coleslaw; Rôtisserie La Lune) (published as “Dijon Vinaigrette (egg-yolk emulsion)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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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