Mosterdvinaigrette

Name: Mosterdvinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 1½ Tbsp (19 ml) Dijon Mustard; about 1 yolk (18 g) Egg Yolk; 3/4 cup grapeseed oil (180 ml) Grapeseed Oil; 5 tsp water (25 ml) Water; 10 g Grain Mustard; 2 tsp (10 ml) Sherry Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

FINISHING SAUCE · BEEF TARTARE

In the published recipe, this is the finishing sauce for beef tartare.

Peter Goossens's mustard vinaigrette for beef tartare.

On the jar

MOSTERDVINAI

Method: blend
Yield: about 1 cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 19 mlGrapeseed Oil 180 mlWater 25 mlSherry Vinegar 10 ml

Ingredients

Dijon Mustardabout 1½ Tbsp (19 ml)
Egg Yolkabout 1 yolk (18 g)
Grapeseed Oil3/4 cup grapeseed oil (180 ml)
Water5 tsp water (25 ml)
Grain Mustard10 g
Sherry Vinegar2 tsp (10 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

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.

Get Mosterdvinaigrette + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Mosterdvinaigrette 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 · 9 stars · 2 national awards

Dragonazijn Vinaigrette★★★ KITCHENOn the jar: DRAGONAZIJN
Arbequina-Soy Vinaigrette★★★ KITCHENOn the jar: ARBEQUINASOJ
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Originally published as Mosterdvinaigrette (Tartaar).

Adapted from a Peter Goossens recipe (Peter Goossens / njam!).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Peter Goossens / njam! (published as “Mosterdvinaigrette (Tartaar)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

Companion jar