Whole Grain Lemon Mustard Vinaigrette

Name: Whole Grain Lemon Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: Mediterranean
Ingredients: 1/3 cup fresh lemon juice (80 ml) Lemon Juice; 1/3 cup whole grain Dijon mustard (80 ml) Grain Mustard; 1 tsp finely grated lemon peel (5 ml) Lemon Zest; 2/3 cup olive oil (160 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · LEEKS & BURRATA

In the published recipe, this is the dressing for leeks vinaigrette with burrata.

Nancy Silverton's whole-grain mustard vinaigrette for leeks.

On the jar

WHOLE-GRAIN

Method: shake
Yield: about 1¼ cups
Ingredients: 6
Jar batch: 0.8× recipe

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Ratio

OLIVE OIL 160 mlLEMON JUICE 80 mlGRAIN MUSTARD 80 ml

Ingredients

Lemon Juice1/3 cup fresh lemon juice (80 ml)
Grain Mustard1/3 cup whole grain Dijon mustard (80 ml)
Lemon Zest1 tsp finely grated lemon peel (5 ml)
Olive Oil2/3 cup olive oil (160 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, GRAIN MUSTARD.
Season to finish: LEMON ZEST (about ¾ tsp), SALT (to taste), PEPPER (to taste).
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.

1 kitchen · 1 star · 1 national award

Whole Grain Lemon Mustard Vinaigrette★ STARRED KITCHENOn the jar: WHOLE-GRAIN
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY MUSTA
Lemon Champagne Vinaigrette★ STARRED KITCHENOn the jar: LEMON-CHAMPA

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Whole-Grain Lemon-Mustard Vinaigrette.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Epicurious (leeks vinaigrette with burrata)).

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 0.8× 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 Nancy Silverton / Epicurious (leeks vinaigrette with burrata) (published as “Whole-Grain Lemon-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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