Champagne-Mustard Stock Vinaigrette

Name: Champagne-Mustard Stock Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about ¼ cup (50 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp minced shallot (30 ml) Shallot; 1 Tbsp champagne vinegar (15 ml) Champagne; 1 Tbsp Dijon (15 ml) Dijon Mustard; 1½ Tbsp vegetable or chicken stock (22.5 ml) Chicken Stock; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · WARM POTATO SALAD

In the published recipe, this is the dressing for warm fingerling potato salad.

Glocker's champagne-mustard vinaigrette.

On the jar

CHAMPAGNEMUS

Method: simmer
Yield: about ¼ cup
Ingredients: 6
Jar batch: 4.85× recipe

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Ratio

CHICKEN STOCK 23 mlCHAMPAGNE VIN 15 mlDIJON 15 ml

Ingredients

Shallot2 Tbsp minced shallot (30 ml)
Champagne1 Tbsp champagne vinegar (15 ml)
Dijon Mustard1 Tbsp Dijon (15 ml)
Chicken Stock1½ Tbsp vegetable or chicken stock (22.5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): CHICKEN STOCK, CHAMPAGNE VIN, DIJON.
Add by count: 2½ SHALLOTS.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

3 kitchens · 4 stars · 2 national awards

Champagne-Mustard Stock Vinaigrette★ STARRED KITCHENOn the jar: CHAMPAGNEMUS
Raspberry Vinaigrette★ STARRED KITCHENOn the jar: RASPBERRY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

Markus Glocker works in Austrian-influenced modern / New York at Bâtard; credentials include Michelin 1* (Bâtard, New York); James Beard Best New Restaurant 2015 (Bâtard).

Originally published as Champagne–Mustard Stock Vinaigrette.

Adapted from a Markus Glocker recipe (Markus Glocker / Vinegar Professor / TODAY fingerling salad).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.85× 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 Markus Glocker / Vinegar Professor / TODAY fingerling salad (published as “Champagne–Mustard Stock Vinaigrette”). Full citation lives in Provenance.

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