From Jacques Pépin's kitchen · Independent / cookbook & television, Madison
shake · vinaigrette
NATIONAL AWARD WINNERSoho Simple Mustard
From a national-award-winning chef
Ratio
DIJON 15RED WINE VIN 30OLIVE OIL 90
Ingredients
- DIJON15 ml
- RED WINE VIN30 ml
- GARLIC5 g
- SALT3 g
- PEPPER0.5 g
- OLIVE OIL90 ml
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, OLIVE OIL.
- Add finishing notes: GARLIC, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.
Originally published as Simple Mustard Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jacques Pépin classic home vinaigrette proportions (published demos) (published as “Simple Mustard Vinaigrette”). Full citation lives in Provenance.