PANTRYFLEX

blend · vinaigrette

★★★ KITCHENPrep 10 min

Sablebench Salée

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 48 ml, Grapeseed Oil 655 ml, Water 80 ml, White Wine Vinegar 100 ml
Dijon Mustard 48 mlGrapeseed Oil 655 mlWater 80 mlWhite Wine Vinegar 100 ml

Ingredients

  • Dijon Mustard — 50 g mosterd
  • Egg Yolk — 1 eidooier
  • Grapeseed Oil — 600 g druivenpitolie
  • Salt — 30 g zout
  • Pepper — 6 g peper
  • Water — 80 ml water
  • White Wine Vinegar — 1 dl chardonnay-azijn (100 ml)

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

Sablebench Salée 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:

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Provenance

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

Originally published as Vinaigrette Salée.

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

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 Peter Goossens / njam! (Passie paling scale) (published as “Vinaigrette Salée”). Full citation lives in Provenance.

Companion jar