PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Crudité Mustard Dressing

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

DRESSING · RAW & BLANCHED CRUDITÉS

In the published recipe, this is the dressing for assiette de crudités. The same recipe pairs it with Vegetable Escabeche Marinade, the marinade.

Maman Blanc's mustard dressing for a crudité platter.

On the jar

CRUDIT

Method
shake
Yield
about 1¼ cups
Ingredients
7
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Ratio

Ratio by volume: PEANUT OIL 150 ml, WATER 40 ml, DIJON 38 ml, W.WINE VINEGAR 25 ml
PEANUT OIL 150 mlWATER 40 mlDIJON 38 mlW.WINE VINEGAR 25 ml

Ingredients

  • Shallotabout 3 shallots (120 g)
  • Dijon Mustardabout 3 Tbsp (38 ml)
  • White Wine Vinegarabout 1½ Tbsp (25 ml)
  • Waterabout 3 Tbsp (40 ml)
  • Peanut Oilabout ⅔ cup (150 ml)
  • Saltsea salt flakes
  • Pepperblack pepper

Method

  1. Pour to the lines in order (bottom → top): PEANUT OIL, WATER, DIJON, W.WINE VINEGAR.
  2. Add by count: 4 SHALLOTS.
  3. Season to finish: SALT (to taste), PEPPER (to taste).
  4. 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

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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).

Originally published as Crudité Mustard Dressing (Maman Blanc).

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian (assiette de crudité 2021)).

More from this kitchen

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). 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 Raymond Blanc / The Guardian (assiette de crudité 2021) (published as “Crudité Mustard Dressing (Maman Blanc)”). 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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