Francouzský Dresink

Name: Francouzský Dresink
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 4 Tbsp Dijon (60 ml) Dijon Mustard; 2 Tbsp sugar (25 g) Sugar; 4 Tbsp lemon juice (60 ml) Lemon Juice; 4 Tbsp apple cider vinegar (60 ml) Cider Vinegar; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper; about 6 Tbsp (100 ml) Sunflower Oil; about 6 Tbsp (100 ml) Olive Oil

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

DRESSING · GREEN SALADS

A dressing for green salads.

Roman Paulus's French dressing for green salads.

On the jar

FRENCH

Method: shake
Yield: about 1¼ cups
Ingredients: 8
Jar batch: 0.65× recipe

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Ratio

SUNFLOWER OIL 100 mlOLIVE OIL 100 mlDIJON 60 mlLEMON JUICE 60 mlCIDER VINEGAR 60 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)
Salt½ tsp (3 g)
Pepperabout ¼ tsp (0.5 g)
Sunflower Oilabout 6 Tbsp (100 ml)
Olive Oilabout 6 Tbsp (100 ml)

Method

Pour to the lines in order (bottom → top): SUNFLOWER OIL, OLIVE OIL, DIJON, LEMON JUICE, CIDER VINEGAR.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: 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. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star

Francouzský Dresink★ STARRED KITCHENOn the jar: FRENCH
Balsamico Dressing★ STARRED KITCHENOn the jar: HONEY-MUSTAR
Italský Dresink★ STARRED KITCHENOn the jar: ITALIAN
Gochujang-Maple-Soy Dressing★ STARRED KITCHENOn the jar: GOCHUJANGMAP

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Provenance

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

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

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 0.65× 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 Roman Paulus / Kuchyně Lidlu (published as “Francouzský Dresink”). 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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