Mustard-Seed Vinaigrette

Name: Mustard-Seed Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 3 Tbsp seasoned rice vinegar (45 ml) Seas Rice Vinegar; 2 Tbsp mustard seeds (30 ml) Mustard Seed; ¼ cup sherry vinegar (60 ml) Sherry Vinegar; 2 tsp honey or pure maple syrup (10 ml) Honey; 2 tsp fresh lemon juice (10 ml) Lemon Juice; ¼ cup rice bran or canola oil (60 ml) Rice Bran Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · GRILLED POTATO SALAD

In the published recipe, this is the dressing for grilled potato salad.

Stephanie Izard's mustard-seed vinaigrette for potato salad.

On the jar

MUSTARD-SEED

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 1.25× recipe

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Ratio

SHERRY VINEGAR 60 mlRICE BRAN OIL 60 mlSEAS RICE VIN 45 mlHONEY 10 mlLEMON JUICE 10 ml

Ingredients

Seas Rice Vinegar3 Tbsp seasoned rice vinegar (45 ml)
Mustard Seed2 Tbsp mustard seeds (30 ml)
Sherry Vinegar¼ cup sherry vinegar (60 ml)
Honey2 tsp honey or pure maple syrup (10 ml)
Lemon Juice2 tsp fresh lemon juice (10 ml)
Rice Bran Oil¼ cup rice bran or canola oil (60 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): SHERRY VINEGAR, RICE BRAN OIL, SEAS RICE VIN, HONEY, LEMON JUICE.
Shake-to-line (dashed marks): add MUSTARD SEED. 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 · 2 national awards

Mustard-Seed VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD-SEED
Grapefruit VinaigretteNATIONAL AWARD WINNEROn the jar: GRAPEFRUIT
Blood Orange VinaigretteNATIONAL AWARD WINNEROn the jar: BLOOD ORANGE
Chili Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CHILI LIME

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a Stephanie Izard recipe (Stephanie Izard / Food & Wine).

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 1.25× 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 Stephanie Izard / Food & Wine (published as “Mustard-Seed Vinaigrette”). Full citation lives in Provenance.

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