blend · nut sauce
★ STARRED KITCHENPrep 10 minSablehouse Prune Mustard
Independent adaptation of a publicly published Pascal Aussignac recipe. Not affiliated with, sponsored by, or endorsed by Pascal Aussignac.
Prune Mustard from a starred kitchen.
Ratio
Ingredients
- Prune — 100g of Agen prunes, soaked
- Dijon Mustard — 50g of Dijon mustard, or Savora mustard
- Olive Oil — 10g of olive oil
- Water — water to mellow
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.
Companion jar
Sablehouse Prune Mustard 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 · 5 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pascal Aussignac works in Gascon / southwest French at Club Gascon; credentials include Michelin 1* (Club Gascon, London, historically).
Originally published as Prune Mustard Sauce.
More from this kitchenFAQ
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?
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 Pascal Aussignac / Great British Chefs (charred baby corn salad) (published as “Prune Mustard Sauce”). Full citation lives in Provenance.