Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp red wine vinegar (30 ml) Red Wine Vinegar; 1 Tbsp freshly squeezed lemon juice (15 ml) Lemon Juice; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 2 tsp minced garlic (10 ml) Garlic; 1/2 cup plus 1 Tbsp olive oil (133 ml) Olive Oil; kosher salt, to taste Salt; freshly ground black pepper, to taste Pepper

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

DRESSING · CHOP SALAD & CORN & SNAP PEAS

In the published recipe, this is the dressing for chop salad.

The dressing from Douglas' chop salad.

On the jar

MUSTARD

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 133 mlRED WINE VIN 30 mlLEMON JUICE 15 mlDIJON 15 ml

Ingredients

Red Wine Vinegar2 Tbsp red wine vinegar (30 ml)
Lemon Juice1 Tbsp freshly squeezed lemon juice (15 ml)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Garlic2 tsp minced garlic (10 ml)
Olive Oil1/2 cup plus 1 Tbsp olive oil (133 ml)
Saltkosher salt, to taste
Pepperfreshly ground black pepper, to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, LEMON JUICE, DIJON.
Season to finish: GARLIC (1½ cloves), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 3 national awards

Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: RED WINE
Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Salad Lyonnaise Vinaigrette★ STARRED KITCHENOn the jar: SALAD

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Provenance

Tom Douglas works in Pacific Northwest; credentials include James Beard Best Chef: Northwest 1994; James Beard Outstanding Restaurateur 2012.

Adapted from a Tom Douglas recipe (Tom Douglas / CBS The Dish (chop salad with corn, snap peas and bacon)).

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 Tom Douglas / CBS The Dish (chop salad with corn, snap peas and bacon) (published as “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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