Vinaigrette Salée

Name: Vinaigrette Salée
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: French Classic
Ingredients: 50 g mosterd Dijon Mustard; 1 eidooier Egg Yolk; 600 g druivenpitolie Grapeseed Oil; 30 g zout Salt; 6 g peper Pepper; 80 ml water Water; 1 dl chardonnay-azijn (100 ml) White Wine Vinegar

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

Peter Goossens's Vinaigrette Salée, from the published recipe.

Ratio

Dijon Mustard 48 mlGrapeseed Oil 655 mlWater 80 mlWhite Wine Vinegar 100 ml

Ingredients

Dijon Mustard — 50 g mosterd
Egg Yolk — 1 eidooier
Grapeseed Oil — 600 g druivenpitolie
Salt — 30 g zout
Pepper — 6 g peper
Water — 80 ml water
White Wine Vinegar — 1 dl chardonnay-azijn (100 ml)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Adapted from a Peter Goossens recipe (Peter Goossens / njam! (Passie paling scale)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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 Peter Goossens / njam! (Passie paling scale) (published as “Vinaigrette Salée”). Full citation lives in Provenance.