PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Pearlbend Mustard

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

Mustard from a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 20 ml, White Wine Vinegar 15 ml, Water 75 ml, Peanut Oil 120 ml
Dijon Mustard 20 mlWhite Wine Vinegar 15 mlWater 75 mlPeanut Oil 120 ml

Ingredients

  • Dijon Mustard — 4 tsp Dijon mustard (20 ml)
  • White Wine Vinegar — 1 tbsp white wine vinegar (15 ml)
  • Water — 5 tbsp water (75 ml)
  • Salt — pinch of salt (1 g)
  • White Pepper — white pepper (0.3 g)
  • Peanut Oil — 120ml groundnut oil (or flavourless oil)
  • Shallot — 1 small shallot, finely chopped

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Water, Peanut Oil.
  2. Add finishing notes: Salt, White Pepper, Shallot.
  3. 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 — pour your pantry to the line, shake, done. No phone propped at the stove.

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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 Mustard Vinaigrette.

Adapted from a Raymond Blanc recipe (Raymond Blanc / Delicious magazine (poached artichoke)).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Raymond Blanc / Delicious magazine (poached artichoke) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.

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