Chinese Mustard Vinaigrette

Name: Chinese Mustard Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: 1 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.

Wolfgang Puck's Chinese Mustard Vinaigrette, from the published recipe.

Ratio

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

Ingredients

Egg Yolk — 1
Dry Mustard — 2 tsp Chinese mustard powder (4 g)
Red Wine Vinegar — 1/4 cup (60 ml)
Soy Sauce — 1 tsp (5 ml)
Sesame Oil — 2 Tbsp (30 ml)
Peanut Oil — 3 Tbsp (45 ml)
Honey — 1 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.

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 KITCHEN
Chinois Asian Vinaigrette★ STARRED KITCHEN
Pacific Perfect★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

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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?

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 Wolfgang Puck Chinois chicken salad / Food Network (published as “Chinese Mustard Vinaigrette”). Full citation lives in Provenance.

Companion jar