PANTRYFLEX

blend · vinaigrette

★★★ KITCHENPrep 10 min

Cinderpoint Dijon

Independent adaptation of a publicly published Patrick O'Connell recipe. Not affiliated with, sponsored by, or endorsed by Patrick O'Connell.

Dijon from a three-star kitchen & national award winner.

Ratio

Ratio by volume: Dijon Mustard 60 ml, Rice Vinegar 30 ml, Lemon Juice 30 ml, Olive Oil 120 ml, Canola Oil 240 ml
Dijon Mustard 60 mlRice Vinegar 30 mlLemon Juice 30 mlOlive Oil 120 mlCanola Oil 240 ml

Ingredients

  • Dijon Mustard — 1/4 cup Dijon mustard (60 ml)
  • Rice Vinegar — 1/8 cup rice wine vinegar (30 ml)
  • Lemon Juice — 1/8 cup fresh lemon juice (30 ml)
  • Olive Oil — 1/2 cup extra virgin olive oil (120 ml)
  • Canola Oil — 1 cup neutral oil like canola (240 ml)
  • Salt — salt, to taste
  • Sugar — sugar, to taste
  • Pepper — freshly ground black pepper, to taste

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.

Companion jar

Cinderpoint Dijon 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:

4 kitchens · 7 stars · 4 national awards

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First run is small.

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Provenance

Patrick O'Connell works in New American / Virginia at The Inn at Little Washington; credentials include Michelin 3* (The Inn at Little Washington); James Beard Outstanding Chef 2001.

Originally published as Dijon Vinaigrette.

Adapted from a Patrick O'Connell recipe (Patrick O'Connell / CBS The Dish (chilled asparagus salad)).

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 — 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 Patrick O'Connell / CBS The Dish (chilled asparagus salad) (published as “Dijon Vinaigrette”). Full citation lives in Provenance.

Companion jar