Orange Mustard Vinaigrette

Name: Orange Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 95 ml
Cuisine: Mediterranean
Ingredients: 75 ml Olive Oil; 15 ml Red Wine Vinegar; 5 ml Dijon Mustard; 2 g Orange Zest

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

Orange Mustard from a starred kitchen.

Ratio

Olive Oil 75 mlRed Wine Vinegar 15 mlDijon Mustard 5 ml

Ingredients

Olive Oil — 75 ml
Red Wine Vinegar — 15 ml
Dijon Mustard — 5 ml
Orange Zest — 2 g

Method

Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Dijon Mustard.
Add finishing notes: Orange Zest.
Cap the jar and shake until emulsified.

Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Adapted from a Angela Hartnett recipe (Angela Hartnett / The Guardian (duck with dates and walnuts; NDTV reprint)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Angela Hartnett / The Guardian (duck with dates and walnuts; NDTV reprint) (published as “Orange Mustard Vinaigrette”). Full citation lives in Provenance.

Add to a jar