Simple Mustard Vinaigrette

Name: Simple Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (45 ml)
Cuisine: French Classic
Ingredients: 1 tsp Dijon (5 ml) Dijon Mustard; 1 tbsp wine vinegar (15 ml) Red Wine Vinegar; 2 tbsp oil (30 ml) Olive Oil; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) Pepper

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

DRESSING · GREEN SALADS & EVERYDAY VEGETABLES

A dressing for green salads & everyday vegetables.

Paul Bocuse's simple mustard vinaigrette for green salads.

On the jar

MUSTARD

Method: shake
Yield: about ¼ cup
Ingredients: 5
Jar batch: 5.1× recipe

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Ratio

OLIVE OIL 30 mlRED WINE VIN 15 mlDIJON 5 ml

Ingredients

Dijon Mustard1 tsp Dijon (5 ml)
Red Wine Vinegar1 tbsp wine vinegar (15 ml)
Olive Oil2 tbsp oil (30 ml)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
Season to finish: 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. 5 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 6 stars · 1 national award

Simple Mustard Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).

Originally published as Vinaigrette Simple à la Moutarde.

Adapted from a Paul Bocuse recipe (Paul Bocuse / Marmiton (adapted reprint)).

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 5.1× 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 Paul Bocuse / Marmiton (adapted reprint) (published as “Vinaigrette Simple à la Moutarde”). 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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