blend · vinaigrette
★★★ KITCHENPrep 10 minSalted Vinaigrette
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
Ingredients
- Dijon Mustard50 g mosterd
- Egg Yolk1 eidooier
- Grapeseed Oil600 g druivenpitolie
- Salt30 g zout
- Pepper6 g peper
- Water80 ml water
- White Wine Vinegar1 dl chardonnay-azijn (100 ml)
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.
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Companion jar
Salted Vinaigrette 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 · 8 stars · 1 national award
- Dragonazijn Vinaigrette★★★ KITCHENOn the jar: DRAGONAZIJN
- Salad Lyonnaise Vinaigrette★ STARRED KITCHENOn the jar: SALAD
- Ponzu★★★ KITCHENOn the jar: PONZUMIRIN
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$39.99 + S&H founding · first 500 · $49.99 after launch
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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.
More from this kitchenFAQ
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.