Balsamic-Soy Mustard Emulsion

Name: Balsamic-Soy Mustard Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1/3 cup balsamic vinegar (80 ml) Balsamic; about 1½ Tbsp (20 ml) Soy Sauce; about 2 tsp (10 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; 35 tsp olive oil (175 ml) Olive Oil

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

DRESSING · LANGOUSTINES & GRILLED SEAFOOD

A dressing for langoustines & grilled seafood.

A bright dressing for salads and vegetables.

On the jar

BALSAMIC

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Balsamic 80 mlSoy Sauce 20 mlDijon Mustard 10 mlOlive Oil 175 ml

Ingredients

Balsamic1/3 cup balsamic vinegar (80 ml)
Soy Sauceabout 1½ Tbsp (20 ml)
Dijon Mustardabout 2 tsp (10 ml)
Saltabout ¼ tsp (2 g)
Olive Oil35 tsp olive oil (175 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Balsamic-Soy Mustard Emulsion wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 12 stars · 2 national awards

Handkäs Marinade Vinaigrette★★★ KITCHENOn the jar: HANDKAS
Soy-Tarragon Vinaigrette★★★ KITCHENOn the jar: SOY-TARRAGON
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Sven Elverfeld — published sauce recipes in the PantryFlex catalog. Michelin 3* (Aqua, Wolfsburg).

Originally published as Emulsión Balsámico–Soja–Savora.

Adapted from a Sven Elverfeld recipe (Sven Elverfeld / Madrid Fusión).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Sven Elverfeld / Madrid Fusión (published as “Emulsión Balsámico–Soja–Savora”). Full citation lives in Provenance.

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.

Companion jar