Dijon Mustard Vinaigrette

Name: Dijon Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: 1 extra-large egg yolk Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 1/2 Tbsp red wine vinegar (22.5 ml) Red Wine Vinegar; 1 Tbsp lemon juice (15 ml) Lemon Juice; 3/4 cup extra-virgin olive oil (180 ml) Olive Oil; 1/2 tsp salt (2.5 ml) Salt; pinch of pepper (0.3 g) Pepper; 1 tsp water or more if needed (5 ml) Water

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

DRESSING · SALMON, BEET & POTATO SALADS

In the published recipe, this is the dressing for wild salmon salad with beets, potato, and egg.

Suzanne Goin's Dijon vinaigrette for salmon & beet salad.

On the jar

DIJON

Method: shake
Yield: about 1 cup
Ingredients: 8
Jar batch: 1.1× recipe

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Ratio

OLIVE OIL 180 mlRED WINE VIN 23 mlDIJON 15 mlLEMON JUICE 15 ml

Ingredients

Egg Yolk1 extra-large egg yolk
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Red Wine Vinegar1 1/2 Tbsp red wine vinegar (22.5 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Olive Oil3/4 cup extra-virgin olive oil (180 ml)
Salt1/2 tsp salt (2.5 ml)
Pepperpinch of pepper (0.3 g)
Water1 tsp water or more if needed (5 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON, LEMON JUICE.
Add by count: 1 EGG YOLK.
Season to finish: SALT (about ½ tsp), PEPPER (a pinch), WATER (about 1 tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

1 kitchen · 2 national awards

Dijon Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: DIJON
Tarragon-Hazelnut VinaigretteNATIONAL AWARD WINNEROn the jar: TARRAGON-HAZ
Cumin VinaigretteNATIONAL AWARD WINNEROn the jar: CUMIN VINAIG
Balsamic-Lemon VinaigretteNATIONAL AWARD WINNEROn the jar: BALSAMIC-LEM

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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)).

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

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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