shake · vinaigrette
★ STARRED KITCHENPrep 5 minLemonpoint French
Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.
From a starred kitchen.
Ratio
Ingredients
- White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
- Olive Oil — 5 Tbsp olive oil (75 ml)
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): White Wine Vinegar, Olive Oil, Dijon Mustard.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 1 star · 0 national awards
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Provenance
Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.
Originally published as French Dressing.
More from this kitchenFAQ
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 Michel Roux Jr / Seafood from Norway (cod prawns en papillote) (published as “French Dressing”). Full citation lives in Provenance.