From Ina Garten's kitchen · Barefoot Contessa (specialty food store), East Hampton
shake · vinaigrette
NATIONAL AWARD WINNERSunday Grill Creamy Mustard
From a national-award-winning chef
Ratio
CHAMPAGNE VIN 45DIJON 3OLIVE OIL 120
Ingredients
- CHAMPAGNE VIN45 ml
- DIJON2.5 ml
- GARLIC1.5 g
- EGG YOLK20 g
- SALT4.5 g
- PEPPER0.5 g
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): CHAMPAGNE VIN, DIJON, OLIVE OIL.
- Add finishing notes: GARLIC, EGG YOLK, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.
Originally published as Creamy 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 Barefoot Contessa Family Style (published as “Creamy Mustard Vinaigrette”). Full citation lives in Provenance.