Mustard Egg-Yolk Vinaigrette

Name: Mustard Egg-Yolk Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: 5 Tbsp rapeseed oil (75 ml) Rapeseed Oil; about 1 yolk (18 g) Egg Yolk; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 3 Tbsp Sherry Vin (45 ml) Sherry Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SALADS & ROASTED VEGETABLES

In the published recipe, this is the dressing for healthy vinaigrettes trio.

Cheikh's egg-yolk mustard vinaigrette.

On the jar

MUSTARD

Method: blend
Yield: about ½ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Rapeseed Oil 75 mlDijon Mustard 5 mlSherry Vinegar 45 ml

Ingredients

Rapeseed Oil5 Tbsp rapeseed oil (75 ml)
Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Sherry Vinegar3 Tbsp Sherry Vin (45 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

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.

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Companion jar

Mustard Egg-Yolk Vinaigrette 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:

3 kitchens · 6 stars · 2 national awards

Provençal VinaigretteCHAMPION CHEFOn the jar: PROVENCAL
Walnut VinaigretteCHAMPION CHEFOn the jar: WALNUT
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mohamed Cheikh. French / contemporary. Cited awards include: Top Chef France winner S12 (2021).

Adapted from a Mohamed Cheikh recipe (Mohamed Cheikh / Allo Docteurs (re-eligible under §1 v2 2026-07-18)).

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 Mohamed Cheikh / Allo Docteurs (re-eligible under §1 v2 2026-07-18) (published as “Mustard Egg-Yolk Vinaigrette”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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