PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

French Dressing

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 60 ml, Lemon Juice 60 ml, Cider Vinegar 60 ml, Sunflower Oil 100 ml, Olive Oil 100 ml
Dijon Mustard 60 mlLemon Juice 60 mlCider Vinegar 60 mlSunflower Oil 100 mlOlive Oil 100 ml

Ingredients

  • Dijon Mustard4 Tbsp Dijon (60 ml)
  • Sugar2 Tbsp sugar (25 g)
  • Lemon Juice4 Tbsp lemon juice (60 ml)
  • Cider Vinegar4 Tbsp apple cider vinegar (60 ml)
  • SaltS+P (3 g)
  • Pepperpepper (0.5 g)
  • Sunflower Oil100 ml sunflower oil
  • Olive Oil100 ml olive oil

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Lemon Juice, Cider Vinegar, Sunflower Oil, Olive Oil.
  2. Add finishing notes: Sugar, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Roman Paulus — published sauce recipes in the PantryFlex catalog. Michelin 1* (Alcron, Prague, historical).

Originally published as Francouzský Dresink.

Adapted from a Roman Paulus recipe (Roman Paulus / Kuchyně Lidlu).

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?

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 Roman Paulus / Kuchyně Lidlu (published as “Francouzský Dresink”). Full citation lives in Provenance.

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