PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Des Jardins Mustard Vinaigrette

Independent adaptation of a publicly published Traci Des Jardins recipe. Not affiliated with, sponsored by, or endorsed by Traci Des Jardins.

Traci Des Jardins's Sherry-Dijon Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Sherry Vinegar 45 ml, Olive Oil 120 ml
Dijon Mustard 30 mlSherry Vinegar 45 mlOlive Oil 120 ml

Ingredients

  • Dijon Mustard — 2 Tbsp (30 ml)
  • Sherry Vinegar — 3 Tbsp (45 ml)
  • Shallot — 1 Tbsp (10 g)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — 1/2 tsp (3 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.

Adapted from a recipe published by Traci Des Jardins in Traci Des Jardins California vinaigrette.

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Traci Des Jardins California vinaigrette (published as “Des Jardins Mustard Vinaigrette”). Full citation lives in Provenance.

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