Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 120 ml
Cuisine: French Classic
Ingredients: 80 ml Grapeseed Oil; 20 ml White Wine Vinegar; 19.05 ml Grain Mustard; 5 ml Eng Mustard

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

Mustard from a three-star kitchen.

Ratio

Grapeseed Oil 80 mlWhite Wine Vinegar 20 mlGrain Mustard 19 mlEng Mustard 5 ml

Ingredients

Grapeseed Oil — 80 ml
White Wine Vinegar — 20 ml
Grain Mustard — 19.05 ml
Eng Mustard — 5 ml

Method

Pour to the lines in order (bottom → top): Grapeseed Oil, White Wine Vinegar, Grain Mustard, Eng Mustard.
Cap the jar and shake until emulsified.

Provenance

British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.

Adapted from a Heston Blumenthal recipe (Heston Blumenthal / LoveFood (Waitrose lamb & tapenade)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Heston Blumenthal / LoveFood (Waitrose lamb & tapenade) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.

Add to a jar