shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minCinderstreet Garlic Mustard
Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.
Alice Waters's Cinderstreet Garlic Mustard, from the published recipe.
Ratio
Ingredients
- Dijon Mustard — 1 tsp (5 ml)
- Red Wine Vinegar — 1 Tbsp (15 ml)
- Garlic — 1 clove
- Salt — to taste
- Pepper — to taste
- Olive Oil — 3 Tbsp (45 ml)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil.
- Add finishing notes: Garlic, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 1 national award
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Provenance
Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.
Originally published as Garlic Mustard Jar Vinaigrette (Waters approach).
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 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 Chez Panisse Café Cookbook teaching (CT Post / published approach) — REMOVED if soft (published as “Garlic Mustard Jar Vinaigrette (Waters approach)”). Full citation lives in Provenance.