Grape Must Vinaigrette

Name: Grape Must Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 3¼ cups (790 ml)
Cuisine: French Classic
Ingredients: 250 g Hot Mustard; 14 tsp apple cider vinegar (70 ml) Cider Vinegar; about 1 Tbsp (20 g) Salt; 1 cup + 13 Tbsp grapeseed oil (435 ml) Grapeseed Oil; about 3 Tbsp (50 ml) Water

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

DRESSING · MUSHROOMS & ROASTED VEGETABLES

In the published recipe, this is the dressing for champignons de Paris Fontevraud.

Ruggeri's grape must vinaigrette for mushrooms.

On the jar

GRAPE MUST

Method: shake
Yield: about 3¼ cups
Ingredients: 5
Jar batch: 0.35× recipe

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Ratio

GRAPESEED OIL 435 mlCIDER VINEGAR 70 mlWATER 50 ml

Ingredients

Hot Mustard250 g
Cider Vinegar14 tsp apple cider vinegar (70 ml)
Saltabout 1 Tbsp (20 g)
Grapeseed Oil1 cup + 13 Tbsp grapeseed oil (435 ml)
Waterabout 3 Tbsp (50 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, CIDER VINEGAR, WATER.
Shake-to-line (dashed marks): add HOT MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (about 1 tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 2 national awards

Grape Must VinaigretteMASTER CRAFTSMANOn the jar: GRAPE MUST
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Thibaut Ruggeri. French / Fontevraud. Cited awards include: MOF; Bocuse d'Or Gold 2013.

Originally published as Vinaigrette au Moût de Raisin.

Adapted from a Thibaut Ruggeri recipe (Thibaut Ruggeri / Thuriès Magazine (champignons Fontevraud; re-eligible under §1 v2 2026-07-18)).

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 0.35× 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 Thibaut Ruggeri / Thuriès Magazine (champignons Fontevraud; re-eligible under §1 v2 2026-07-18) (published as “Vinaigrette au Moût de Raisin”). 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.

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