From Thomas Keller's kitchen · The French Laundry, Yountville
shake · vinaigrette
★★★ KITCHENMarseille Mustard
From a three-star kitchen & national award winner
Ratio
DIJON 30BALSAMIC 50WATER 30CANOLA OIL 240OLIVE OIL 120
Ingredients
- EGG YOLK18 g
- DIJON30 ml
- BALSAMIC50 ml
- GARLIC6 g
- SHALLOT25 g
- WATER30 ml
- CANOLA OIL240 ml
- OLIVE OIL120 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): DIJON, BALSAMIC, WATER, CANOLA OIL, OLIVE OIL.
- Add finishing notes: EGG YOLK, GARLIC, SHALLOT, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as Mustard Vinaigrette (La Rive).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine / Thomas Keller (published as “Mustard Vinaigrette (La Rive)”). Full citation lives in Provenance.