PANTRYFLEX

blend · vinaigrette

★★★ KITCHENPrep 10 min

Salted Vinaigrette

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

DRESSING · SMOKED EEL & SALADS

In the published recipe, this is the dressing for smoked eel salad.

Peter Goossens's salted vinaigrette for smoked eel.

On the jar

SALE

Method
blend
Yield
about 3¾ cups
Ingredients
7

Blender sauce. Cook from the recipe

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 Mustardabout 3 Tbsp (48 ml)
  • Egg Yolkabout 1 yolk (18 g)
  • Grapeseed Oil2¾ cups (655 ml)
  • Saltabout 1½ Tbsp (30 g)
  • Pepper2½ tsp (6 g)
  • Water⅓ cup (80 ml)
  • White Wine Vinegarabout 6 Tbsp (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.

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Companion jar

Salted Vinaigrette wants a blender. Make it from this page.

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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?

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! (Passie paling scale) (published as “Vinaigrette Salée”). 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