Olive Vinaigrette

Name: Olive Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: about 1½ Tbsp (19 ml) Dijon Mustard; about 2 tsp (10 ml) Grain Mustard; 10 tsp sherry vinegar (50 ml) Sherry Vinegar; 10 Tbsp olive oil (150 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · LEEKS & STEAMED VEGETABLES

In the published recipe, this is the dressing for poireaux vinaigrette.

Etchebest's mustard-olive vinaigrette for leeks.

On the jar

OLIVE

Method: shake
Yield: about 1 cup
Ingredients: 6
Jar batch: 1.1× recipe

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Ratio

OLIVE OIL 150 mlSHERRY VINEGAR 50 mlDIJON 19 mlGRAIN MUSTARD 10 ml

Ingredients

Dijon Mustardabout 1½ Tbsp (19 ml)
Grain Mustardabout 2 tsp (10 ml)
Sherry Vinegar10 tsp sherry vinegar (50 ml)
Olive Oil10 Tbsp olive oil (150 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, DIJON, GRAIN MUSTARD.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 5 stars

Olive Vinaigrette★ STARRED KITCHENOn the jar: OLIVE
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Citrus Vinaigrette★ STARRED KITCHENOn the jar: CITRUS
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Olive Vinaigrette (Poireaux).

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18) (published as “Olive Vinaigrette (Poireaux)”). Full citation lives in Provenance.

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.

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