Asparagus Mustard Dressing

Name: Asparagus Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: 1 tbsp Dijon mustard (15 ml) Dijon Mustard; 1 tbsp white wine vinegar (15 ml) White Wine Vinegar; 2 tbsp water (30 ml) Water; 3 tbsp non-scented oil (45 ml) Vegetable Oil; 1 pinch sea salt Salt; 1 pinch black pepper Pepper

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

DRESSING · ASPARAGUS & SOFT-POACHED EGGS

In the published recipe, this is the dressing for asparagus with soft-poached egg.

Blanc's mustard dressing for asparagus and poached egg.

On the jar

ASPARAGUS

Method: shake
Yield: about ½ cup
Ingredients: 6
Jar batch: 2.45× recipe

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Ratio

VEGETABLE OIL 45 mlWATER 30 mlDIJON 15 mlW.WINE VINEGAR 15 ml

Ingredients

Dijon Mustard1 tbsp Dijon mustard (15 ml)
White Wine Vinegar1 tbsp white wine vinegar (15 ml)
Water2 tbsp water (30 ml)
Vegetable Oil3 tbsp non-scented oil (45 ml)
Salt1 pinch sea salt
Pepper1 pinch black pepper

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, WATER, DIJON, W.WINE VINEGAR.
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.

1 kitchen · 2 stars

Asparagus Mustard Dressing★ STARRED KITCHENOn the jar: ASPARAGUS
Fennel-Lime Dressing★ STARRED KITCHENOn the jar: FENNEL-LIME
Crudité Mustard Dressing★ STARRED KITCHENOn the jar: CRUDIT
Soy-Lime Dressing★ STARRED KITCHENOn the jar: GINGER-SOY

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / raymondblanc.com (new-season asparagus)).

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 2.45× 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 Raymond Blanc / raymondblanc.com (new-season asparagus) (published as “Asparagus Mustard Dressing”). 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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