Prune Mustard Sauce

Name: Prune Mustard Sauce
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 100 g Prunes; 47.62 ml Dijon Mustard; 10 ml Olive Oil; water to mellow Water

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

Prune Mustard from a starred kitchen.

Ratio

Dijon Mustard 48 mlOlive Oil 10 ml

Ingredients

Prunes — 100 g
Dijon Mustard — 47.62 ml
Olive Oil — 10 ml
Water — water to mellow

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Pascal Aussignac works in Gascon / southwest French at Club Gascon; credentials include Michelin 1* (Club Gascon, London, historically).

Adapted from a Pascal Aussignac recipe (Pascal Aussignac / Great British Chefs (charred baby corn salad)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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 Pascal Aussignac / Great British Chefs (charred baby corn salad) (published as “Prune Mustard Sauce”). Full citation lives in Provenance.