Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 4 tsp Dijon mustard (20 ml) Dijon Mustard; 1 tbsp white wine vinegar (15 ml) White Wine Vinegar; 5 tbsp water (75 ml) Water; pinch of salt (1 g) Salt; ⅛ tsp (0.3 g) White Pepper; ½ cup (120 ml) Peanut Oil; 1 small shallot, finely chopped Shallot

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

DRESSING · POACHED ARTICHOKES & COLD VEGETABLES

In the published recipe, this is the dressing for poached artichoke.

Raymond Blanc's mustard vinaigrette for poached artichoke.

On the jar

MUSTARD

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.1× recipe

Add to a jar

Ratio

PEANUT OIL 120 mlWATER 75 mlDIJON 20 mlW.WINE VINEGAR 15 ml

Ingredients

Dijon Mustard4 tsp Dijon mustard (20 ml)
White Wine Vinegar1 tbsp white wine vinegar (15 ml)
Water5 tbsp water (75 ml)
Saltpinch of salt (1 g)
White Pepper⅛ tsp (0.3 g)
Peanut Oil½ cup (120 ml)
Shallot1 small shallot, finely chopped

Method

Pour to the lines in order (bottom → top): PEANUT OIL, WATER, DIJON, W.WINE VINEGAR.
Add by count: 1 SHALLOT.
Season to finish: SALT (a pinch), WHITE PEPPER (a pinch).
Cap the jar and shake until emulsified.

Get Mustard Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

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.

1 kitchen · 2 stars

Mustard Vinaigrette★ STARRED KITCHENOn the jar: MUSTARD
Garlic-Dijon Vinaigrette★ STARRED KITCHENOn the jar: GARLIC DIJON
Smoked Paprika Dressing★ STARRED KITCHENOn the jar: SMOKED
Rocket Balsamic Vinaigrette★ STARRED KITCHENOn the jar: ROCKET

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 / Delicious magazine (poached artichoke)).

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 Raymond Blanc / Delicious magazine (poached artichoke) (published as “Mustard Vinaigrette”). 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.

Add to a jar