PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cinderstreet 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

Ratio by volume: Dijon Mustard 5 ml, Red Wine Vinegar 15 ml, Olive Oil 45 ml
Dijon Mustard 5 mlRed Wine Vinegar 15 mlOlive Oil 45 ml

Ingredients

  • Dijon Mustard1 tsp (5 ml)
  • Red Wine Vinegar1 Tbsp (15 ml)
  • Garlic1 clove
  • Saltto taste
  • Pepperto taste
  • Olive Oil3 Tbsp (45 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Garlic, Salt, Pepper.
  3. 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).

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FAQ

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.