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)

Where it sits

One of 719 vinaigrettes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 2.2:1, higher than 46% of the catalog’s vinaigrettes (median 2.4:1), a typical mix for the category.

The acid here is balsamic. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

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