On the jar: Valley Mimosa
shake · vinaigrette
★★★ KITCHENPrep 5 minVinaigrette Mimosa
Independent adaptation of a publicly published Helene Darroze recipe. Not affiliated with, sponsored by, or endorsed by Helene Darroze.
Mimosa from a three-star kitchen.
Ratio
Ingredients
- Boiled Egg — 6 each
- Shallot — 50 g
- Cornichon — 200 g
- Capers — 100 g
- Parsley — 4 g
- Chervil — 4 g
- Chives — 3 g
- Dijon Mustard — 19.05 ml
- Sherry Vinegar — 50 ml
- Olive Oil — 15 ml
- Salt — to taste
- Pepper — poivre de Timut, to taste
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Sherry Vinegar, Olive Oil.
- Add finishing notes: Boiled Egg, Shallot, Cornichon, Capers, Parsley, Chervil.
- Cap the jar and shake until emulsified.
Provenance
Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).
More from this kitchenFAQ
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 Helene Darroze / Vogue France (poireaux mimosa, Joia) (published as “Vinaigrette Mimosa”). Full citation lives in Provenance.