Vinaigrette de Mon Enfance

Name: Vinaigrette De Mon Enfance
Prep time: 10 min
Total time: 10 min
Yield: 320 ml
Cuisine: French Classic
Ingredients: 1 Egg; 15 ml Dijon Mustard; 15 ml Red Wine Vinegar; 5 ml Balsamic; 250 ml Grapeseed Oil; 2 g Salt; 1 g Pepper

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

De Mon Enfance from a starred kitchen.

Ratio

Dijon Mustard 15 mlRed Wine Vinegar 15 mlBalsamic 5 mlGrapeseed Oil 250 ml

Ingredients

Egg — 1 each
Dijon Mustard — 15 ml
Red Wine Vinegar — 15 ml
Balsamic — 5 ml
Grapeseed Oil — 250 ml
Salt — 2 g
Pepper — 1 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.

Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Originally published as Vinaigrette de Mon Enfance.

Adapted from a recipe published by Jean-François Piège in Jean-François Piège pour tous (Hachette Pratique) via Le Point.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jean-François Piège pour tous (Hachette Pratique) via Le Point (published as “Vinaigrette de Mon Enfance”). Full citation lives in Provenance.