Dijon Mustard Vinaigrette

Name: Dijon Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (225 ml)
Cuisine: French Classic
Ingredients: about ⅔ cup (150 ml) Olive Oil; 4 tbsp (60 ml) White Wine Vinegar; 1 tsp (5 ml) Dijon Mustard; 1 pinch (1 g) Salt; about ¼ tsp (0.5 g) White Pepper; 2 tbsp, chopped (30 ml) Parsley

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

DRESSING · PUY LENTILS & ROAST CHICKEN

A dressing for puy lentils & roast chicken.

Wishart's Dijon mustard vinaigrette.

On the jar

DIJON

Method: shake
Yield: about 1 cup
Ingredients: 6
Jar batch: 1.2× recipe

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Ratio

OLIVE OIL 150 mlW.WINE VINEGAR 60 ml

Ingredients

Olive Oilabout ⅔ cup (150 ml)
White Wine Vinegar4 tbsp (60 ml)
Dijon Mustard1 tsp (5 ml)
Salt1 pinch (1 g)
White Pepperabout ¼ tsp (0.5 g)
Parsley2 tbsp, chopped (30 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR.
Season to finish: SALT (about ¼ tsp), WHITE PEPPER (about ¼ tsp), PARSLEY (about 3 Tbsp), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 4 stars

Dijon Mustard Vinaigrette★ STARRED KITCHENOn the jar: DIJON
For-Leeks-Mimosa Vinaigrette★ STARRED KITCHENOn the jar: FOR LEEKS
Gourmand Vinaigrette★ STARRED KITCHENOn the jar: GOURMAND
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

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

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

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

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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