Chinese Mustard Vinaigrette

Name: Chinese Mustard Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: about 1 yolk (18 g) Egg Yolk; 2 tsp Chinese mustard powder (4 g) Dry Mustard; 1/4 cup (60 ml) Red Wine Vinegar; 1 tsp (5 ml) Soy Sauce; 2 Tbsp (30 ml) Sesame Oil; 3 Tbsp (45 ml) Peanut Oil; 1 1/2 Tbsp (22.5 ml) Honey

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

DRESSING · CHINOIS CHICKEN SALAD & ASIAN GREENS

In the published recipe, this is the dressing for Chinois chicken salad.

Puck's Chinese mustard vinaigrette for chicken salad.

On the jar

CHINESE MUST

Method: blend
Yield: about ½ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 60 mlSoy Sauce 5 mlSesame Oil 30 mlPeanut Oil 45 mlHoney 23 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dry Mustard2 tsp Chinese mustard powder (4 g)
Red Wine Vinegar1/4 cup (60 ml)
Soy Sauce1 tsp (5 ml)
Sesame Oil2 Tbsp (30 ml)
Peanut Oil3 Tbsp (45 ml)
Honey1 1/2 Tbsp (22.5 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.

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Companion jar

Chinese Mustard Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

Ginger Soy Vinaigrette★ STARRED KITCHENOn the jar: GINGER SOY
Asian Vinaigrette★ STARRED KITCHENOn the jar: ASIAN
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck Chinois chicken salad / Food Network).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Wolfgang Puck Chinois chicken salad / Food Network (published as “Chinese Mustard Vinaigrette”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

Companion jar