Green Peppercorn Dressing

Name: Green Peppercorn Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 5¾ cups (1400 ml)
Cuisine: French Classic
Ingredients: 175 g Pink Pepper; 5 Tbsp Dijon (75 ml) Dijon Mustard; 5 Tbsp honey (75 ml) Honey; about ¾ cup (200 ml) Red Wine Vinegar; 4¼ cups (1000 ml) Canola Oil; kosher salt to taste Salt

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

DRESSING · CUCUMBERS, FETA & RAW VEGETABLES

In the published recipe, this is the dressing for green peppercorn dressed cucumbers with feta.

Michael Robbins's green peppercorn dressing for cucumbers.

On the jar

HONEY-MUSTAR

Method: blend
Yield: about 5¾ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 75 mlHoney 75 mlRed Wine Vinegar 200 mlCanola Oil 1000 ml

Ingredients

Pink Pepper175 g
Dijon Mustard5 Tbsp Dijon (75 ml)
Honey5 Tbsp honey (75 ml)
Red Wine Vinegarabout ¾ cup (200 ml)
Canola Oil4¼ cups (1000 ml)
Saltkosher salt to taste

Where it sits

One of 359 dressings in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 5:1, higher than 77% of the catalog’s dressings (median 2:1), a richer mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and rice vinegar (52).

The fat here is canola oil. In this category chefs also reach for olive oil (145 recipes) and sesame oil (34).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Green Peppercorn Dressing + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Green Peppercorn Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 1 national award

Grain Mustard Dressing★ STARRED KITCHENOn the jar: GRAIN
Sweet Mustard Sauce★ STARRED KITCHENOn the jar: SWEET
Lemon Dressing★ STARRED KITCHENOn the jar: LEMON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Michael Robbins — published sauce recipes in the PantryFlex catalog. Michelin 1* (AnnaLena, Vancouver).

Adapted from a Michael Robbins recipe (Michael Robbins / La Stella × AnnaLena).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Michael Robbins / La Stella × AnnaLena (published as “Green Peppercorn Dressing”). 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.

Companion jar