PANTRYFLEX

On the jar: Mosterdvinaigrette Tartare

blend · vinaigrette

★★★ KITCHENPrep 10 min

Mosterdvinaigrette

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

Peter Goossens's Mosterdvinaigrette Tartare, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 19 ml, Grapeseed Oil 180 ml, Water 25 ml, Sherry Vinegar 10 ml
Dijon Mustard 19 mlGrapeseed Oil 180 mlWater 25 mlSherry Vinegar 10 ml

Ingredients

  • Dijon Mustard — 20 g mosterd
  • Egg Yolk — 1 eierdooier
  • Grapeseed Oil — 18 cl druivenpitolie (180 ml)
  • Water — 2,5 cl water (25 ml)
  • Whole Grain Mu — 10 g graantjesmosterd
  • Sherry Vinegar — scheutje sherry-azijn (10 ml)
  • Salt — zout (2 g)
  • Pepper — peper (0.5 g)

Method

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

Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Originally published as Mosterdvinaigrette (Tartaar).

Adapted from a Peter Goossens recipe (Peter Goossens / njam!).

More from this kitchen

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.

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 Peter Goossens / njam! (published as “Mosterdvinaigrette (Tartaar)”). Full citation lives in Provenance.