White Wine Mustard Dressing

Name: White Wine Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: 200 ml
Cuisine: French Classic
Ingredients: 75 ml Mayo; 15 ml Dijon Mustard; 50 ml Walnut Oil; 50 ml Peanut Oil; 15 ml White Wine Vinegar; 2 g Salt; 0.5 g Pepper

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

White Wine Mustard from a starred kitchen.

Ratio

Mayo 75 mlDijon Mustard 15 mlWalnut Oil 50 mlPeanut Oil 50 mlWhite Wine Vinegar 15 ml

Ingredients

Mayo — 75 ml
Dijon Mustard — 15 ml
Walnut Oil — 50 ml
Peanut Oil — 50 ml
White Wine Vinegar — 15 ml
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, Walnut Oil, Peanut Oil, White Wine Vinegar.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Adam Gray works in Modern British at Rhodes Twenty Four; credentials include Michelin 1* (Rhodes Twenty Four, London, as head chef); Michelin 1* (City Rhodes, London, as head chef historically).

Adapted from a Adam Gray recipe (Adam Gray / Great British Chefs (potted mackerel potato salad)).

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 Adam Gray / Great British Chefs (potted mackerel potato salad) (published as “White Wine Mustard Dressing”). Full citation lives in Provenance.

Add to a jar