PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Yucatán Dijon Mustard

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

Dijon Mustard from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 150 ml, White Wine Vinegar 60 ml, Dijon Mustard 5 ml, Parsley 30 ml
Olive Oil 150 mlWhite Wine Vinegar 60 mlDijon Mustard 5 mlParsley 30 ml

Ingredients

  • Olive Oil — 150ml
  • White Wine Vinegar — 4 tbsp (60 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Salt — 1 pinch (1 g)
  • White Pepper — ground, to season (0.5 g)
  • Parsley — 2 tbsp, chopped (30 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Dijon Mustard, Parsley.
  2. Add finishing notes: Salt, White Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Martin Wishart works in French / Scottish at Restaurant Martin Wishart; credentials include Michelin 1* (Restaurant Martin Wishart, Leith).

Originally published as Dijon Mustard Vinaigrette.

Adapted from a Martin Wishart recipe (Martin Wishart / Great British Chefs).

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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?

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 Martin Wishart / Great British Chefs (published as “Dijon Mustard Vinaigrette”). Full citation lives in Provenance.

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