PANTRYFLEX

shake · mayo

NATIONAL AWARD WINNERPrep 5 min

Thornbridge Mustardy Mayo

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

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: Mayo 60 ml, Dijon Mustard 15 ml
Mayo 60 mlDijon Mustard 15 ml

Ingredients

  • Mayo — 1/4 cup mayo (60 ml)
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Salt — salt

Method

  1. Pour to the lines in order (bottom → top): Mayo, Dijon Mustard.
  2. Add finishing notes: Salt.
  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.

2 kitchens · 3 stars · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Andy Baraghani is a cookbook author working in Iranian-American / contemporary; recognized with James Beard Book Award: General 2023 (The Cook You Want to Be).

Originally published as Mustardy Mayo.

Adapted from a Andy Baraghani recipe (Andy Baraghani / National Post (Jammy Egg and Scallion Sandwiches)).

More from this kitchen

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 Andy Baraghani / National Post (Jammy Egg and Scallion Sandwiches) (published as “Mustardy Mayo”). Full citation lives in Provenance.

Add to a jar