Creamy Balsamic-Dijon Dressing

Name: Creamy Balsamic-Dijon Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (475 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp chopped (9 g) Garlic; 1 1/2 tsp chopped (5 g) Shallot; 2 Tbsp + 1 tsp (35 ml) Dijon Mustard; 1/4 cup (60 ml) Balsamic; 1 large Egg Yolk; 1 1/2 to 2 cups (midpoint) (420 ml) Canola Oil; ~1/2 tsp (3 g) Salt; ~1/2 tsp (1 g) Pepper

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

DRESSING · GREEN SALADS

A dressing for green salads.

Keller's dressing for green salads.

On the jar

BALSAMIC

Method: shake
Yield: about 2 cups
Ingredients: 8
Jar batch: 0.5× recipe

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Ratio

CANOLA OIL 420 mlBALSAMIC 60 mlDIJON 35 ml

Ingredients

Garlic1 Tbsp chopped (9 g)
Shallot1 1/2 tsp chopped (5 g)
Dijon Mustard2 Tbsp + 1 tsp (35 ml)
Balsamic1/4 cup (60 ml)
Egg Yolk1 large
Canola Oil1 1/2 to 2 cups (midpoint) (420 ml)
Salt~1/2 tsp (3 g)
Pepper~1/2 tsp (1 g)

Method

Pour to the lines in order (bottom → top): CANOLA OIL, BALSAMIC, DIJON.
Season to finish: GARLIC (1 clove), SHALLOT (about ¾ tsp), EGG YOLK (½ yolk), SALT (about ¼ tsp), PEPPER (about ¼ 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 · 3 stars · 1 national award

Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD

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Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as French Laundry Staff Dressing.

Adapted from a Thomas Keller recipe (French Laundry staff meal / published home versions).

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 0.5× 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 French Laundry staff meal / published home versions (published as “French Laundry Staff Dressing”). 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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