Elderflower Vinaigrette

Name: Elderflower Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 120 ml
Cuisine: French Classic
Ingredients: 9.52 ml Dijon Mustard; 7.04 ml Honey; 20 ml White Wine Vinegar; 80 ml Olive Oil

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

Elderflower from a starred kitchen.

Ratio

Dijon Mustard 10 mlHoney 7 mlWhite Wine Vinegar 20 mlOlive Oil 80 ml

Ingredients

Dijon Mustard — 9.52 ml
Honey — 7.04 ml
White Wine Vinegar — 20 ml
Olive Oil — 80 ml

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Honey, White Wine Vinegar, Olive Oil.
Cap the jar and shake until emulsified.

Provenance

Tommy Banks works in Modern British / farm-to-table at The Black Swan at Oldstead; credentials include Michelin 1* (The Black Swan at Oldstead).

Adapted from a Tommy Banks recipe (Tommy Banks / James Martin Chef (miso-glazed monkfish)).

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tommy Banks / James Martin Chef (miso-glazed monkfish) (published as “Elderflower Vinaigrette”). Full citation lives in Provenance.

Add to a jar