PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Zesthall Crudité Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 38 ml, White Wine Vinegar 25 ml, Water 40 ml, Peanut Oil 150 ml
Dijon Mustard 38 mlWhite Wine Vinegar 25 mlWater 40 mlPeanut Oil 150 ml

Ingredients

  • Shallot — 4 banana shallots, finely chopped, washed, drained
  • Dijon Mustard — 40 g Dijon mustard
  • White Wine Vinegar — 25 ml white-wine vinegar
  • Water — 40 ml warm water
  • Peanut Oil — 150 ml groundnut oil (or vegetable/sunflower)
  • Salt — sea salt flakes
  • Pepper — black pepper

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Water, Peanut Oil.
  2. Add finishing notes: Shallot, Salt, Pepper.
  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 Crudité Mustard Dressing (Maman Blanc).

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

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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 / The Guardian (assiette de crudité 2021) (published as “Crudité Mustard Dressing (Maman Blanc)”). Full citation lives in Provenance.

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