PANTRYFLEX

On the jar: Stonebend Dijon Mustard

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Dijon Mustard Vinaigrette

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

Dijon Mustard from a national-award-winning chef.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Red Wine Vinegar 23 ml, Lemon Juice 15 ml, Olive Oil 180 ml, Salt 3 ml, Water 5 ml
Dijon Mustard 15 mlRed Wine Vinegar 23 mlLemon Juice 15 mlOlive Oil 180 mlSalt 3 mlWater 5 ml

Ingredients

  • Egg Yolk — 1 extra-large egg yolk
  • Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
  • Red Wine Vinegar — 1 1/2 Tbsp red wine vinegar (22.5 ml)
  • Lemon Juice — 1 Tbsp lemon juice (15 ml)
  • Olive Oil — 3/4 cup extra-virgin olive oil (180 ml)
  • Salt — 1/2 tsp salt (2.5 ml)
  • Pepper — pinch of pepper (0.3 g)
  • Water — 1 tsp water or more if needed (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Lemon Juice, Olive Oil, Salt, Water.
  2. Add finishing notes: Egg Yolk, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Epicurious (wild salmon salad)).

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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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Suzanne Goin / Epicurious (wild salmon salad) (published as “Dijon Mustard Vinaigrette”). Full citation lives in Provenance.

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