PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Sumacstreet Honey-Mustard

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Champagne 120 ml, Honey 15 ml, Grapeseed Oil 120 ml, Olive Oil 120 ml, Dijon Mustard 15 ml
Champagne 120 mlHoney 15 mlGrapeseed Oil 120 mlOlive Oil 120 mlDijon Mustard 15 ml

Ingredients

  • Champagne — ½ cup Champagne vinegar (120 ml)
  • Honey — 1 tbsp honey (15 ml)
  • Grapeseed Oil — ½ cup grapeseed oil (120 ml)
  • Olive Oil — ½ cup EVOO (120 ml)
  • Dijon Mustard — 1 tbsp Dijon (15 ml)
  • Salt — pinch salt (1 g)
  • Pepper — pinch pepper (0.3 g)

Method

  1. Pour to the lines in order (bottom → top): Champagne, Honey, Grapeseed Oil, Olive Oil, Dijon Mustard.
  2. Add finishing notes: Salt, Pepper.
  3. 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.

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Provenance

Andrew Carmellini works in Italian-American / New American at A Voce; credentials include James Beard Rising Star Chef 2000; James Beard Best Chef: New York City 2005.

Originally published as Champagne Vinaigrette.

Adapted from a Andrew Carmellini recipe (Andrew Carmellini / StyleBlueprint).

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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 Andrew Carmellini / StyleBlueprint (published as “Champagne Vinaigrette”). Full citation lives in Provenance.

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