Pearlforge Mustard

Name: Pearlforge Mustard
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (80 ml)
Cuisine: Middle Eastern
Ingredients: 2 anchovy fillets, minced Anchovy; 1 garlic clove, grated Garlic; 2 Tbsp fresh lemon juice (30 ml) Lemon Juice; 1/2 lemon, zested (2 g) Lemon Zest; 1 Tbsp sherry vinegar (15 ml) Sherry Vinegar; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 2 tsp whole grain mustard (10 ml) Grain Mustard; 1 tsp horseradish (5 ml) Horseradish; 1/2 tsp Tabasco (2.5 ml) Tabasco; 1 Tbsp avocado oil (15 ml) Avocado Oil; 1 Tbsp extra virgin olive oil (15 ml) Olive Oil; 1/2 tsp Kosher salt (2.5 g) Salt

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

Mustard from a national-award-winning chef.

Ratio

Lemon Juice 30 mlSherry Vinegar 15 mlDijon Mustard 10 mlGrain Mustard 10 mlHorseradish 5 mlTabasco 3 ml

Ingredients

Anchovy — 2 anchovy fillets, minced
Garlic — 1 garlic clove, grated
Lemon Juice — 2 Tbsp fresh lemon juice (30 ml)
Lemon Zest — 1/2 lemon, zested (2 g)
Sherry Vinegar — 1 Tbsp sherry vinegar (15 ml)
Dijon Mustard — 2 tsp Dijon mustard (10 ml)
Grain Mustard — 2 tsp whole grain mustard (10 ml)
Horseradish — 1 tsp horseradish (5 ml)
Tabasco — 1/2 tsp Tabasco (2.5 ml)
Avocado Oil — 1 Tbsp avocado oil (15 ml)
Olive Oil — 1 Tbsp extra virgin olive oil (15 ml)
Salt — 1/2 tsp Kosher salt (2.5 g)

Method

Pour to the lines in order (bottom → top): Lemon Juice, Sherry Vinegar, Dijon Mustard, Grain Mustard, Horseradish, Tabasco, Avocado Oil, Olive Oil.
Add finishing notes: Anchovy, Garlic, Lemon Zest, Salt.
Cap the jar and shake until emulsified.

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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.

2 kitchens · 3 stars · 3 national awards

Pearlforge MustardNATIONAL AWARD WINNER
Hillside SumacNATIONAL AWARD WINNER
Tallowquay Preserved-Lemon BaharatNATIONAL AWARD WINNER
Midtown Ginger-Soy★★★ KITCHEN

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Provenance

Israeli-born chef and James Beard Best Chef: South winner (2015); leads Saba in New Orleans and Safta in Denver.

Originally published as Mustard Vinaigrette (Rule of 2).

Adapted from a Alon Shaya recipe (Alon Shaya / Alon Shaya's Table Substack (How to Make the Best Vinaigrette)).

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 Alon Shaya / Alon Shaya's Table Substack (How to Make the Best Vinaigrette) (published as “Mustard Vinaigrette (Rule of 2)”). Full citation lives in Provenance.

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