Mimosa Vinaigrette

Name: Mimosa Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) Rapeseed Oil; 1 Tbsp (15 ml) White Wine Vinegar; 1 lemon juice (30 ml) Lemon Juice; 1 lemon zest (2 g) Lemon Zest; 1 tbsp Dijon (15 ml) Dijon Mustard; 1 tsp caster sugar (4 g) Sugar; 1 tbsp parsley (3 g) Parsley; 1 tbsp chives (3 g) Chives; about 2 eggs (100 g) Egg; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · LEAF SALADS

A dressing for leaf salads.

Richard Corrigan's mimosa vinaigrette for leaf salads.

On the jar

MIMOSA

Method: shake
Yield: about 1 cup
Ingredients: 11
Jar batch: 1.6× recipe

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Ratio

RAPESEED OIL 100 mlLEMON JUICE 30 mlW.WINE VINEGAR 15 mlDIJON 15 ml

Ingredients

Rapeseed Oilabout 6 Tbsp (100 ml)
White Wine Vinegar1 Tbsp (15 ml)
Lemon Juice1 lemon juice (30 ml)
Lemon Zest1 lemon zest (2 g)
Dijon Mustard1 tbsp Dijon (15 ml)
Sugar1 tsp caster sugar (4 g)
Parsley1 tbsp parsley (3 g)
Chives1 tbsp chives (3 g)
Eggabout 2 eggs (100 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): RAPESEED OIL, LEMON JUICE, W.WINE VINEGAR, DIJON.
Add by count: ¼ BUNCH CHIVES, 3 EGGS.
Season to finish: LEMON ZEST (about 1½ tsp), SUGAR (about 1½ tsp), PARSLEY (about 2 Tbsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Mimosa Vinaigrette★ STARRED KITCHENOn the jar: MIMOSA
Bacon-Salad Mustard Dressing★ STARRED KITCHENOn the jar: BACON-SALAD
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY

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Provenance

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Adapted from a Richard Corrigan recipe (Richard Corrigan / RTÉ).

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 1.6× 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 Richard Corrigan / RTÉ (published as “Mimosa 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.

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