PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Mustard Vinaigrette

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

DRESSING · SALADS & VEGETABLES

A dressing for salads & vegetables.

Tom Colicchio's everyday mustard vinaigrette.

On the jar

SHALLOT

Method
shake
Yield
about ¾ cup
Ingredients
6
Jar batch
1.3× recipe
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Ratio

Ratio by volume: OLIVE OIL 120 ml, RED WINE VIN 45 ml, DIJON 30 ml
OLIVE OIL 120 mlRED WINE VIN 45 mlDIJON 30 ml

Ingredients

  • Dijon Mustard2 Tbsp (30 ml)
  • Red Wine Vinegar3 Tbsp (45 ml)
  • Shallot1 Tbsp (10 g)
  • Olive Oil1/2 cup (120 ml)
  • Salt1/2 tsp (3 g)
  • Pepperto taste

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
  2. Add by count: ¼ SHALLOT.
  3. Season to finish: SALT (about ¾ tsp), PEPPER (about ¼ tsp).
  4. 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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

New American chef and Craft founder; James Beard Outstanding Chef with historical Michelin association in New York.

Originally published as Colicchio Mustard Vinaigrette.

Adapted from a recipe published by Tom Colicchio in Craft everyday vinaigrette.

More from this kitchen

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 1.3× 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 Craft everyday vinaigrette (published as “Colicchio Mustard Vinaigrette”). 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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