PANTRYFLEX

On the jar: Flintmill Mustard–garlic Radish

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Flintmill Mustard-Garlic Radish

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 15 ml, Olive Oil 45 ml, Dijon Mustard 15 ml
White Wine Vinegar 15 mlOlive Oil 45 mlDijon Mustard 15 ml

Ingredients

  • White Wine Vinegar — 1 tbsp white wine vinegar (15 ml)
  • Olive Oil — 3 tbsp EVOO (45 ml)
  • Garlic — 1 garlic clove, finely chopped
  • Dijon Mustard — 1 tbsp Dijon (15 ml)
  • Salt — salt (2 g)
  • Pepper — freshly ground black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): White Wine Vinegar, Olive Oil, Dijon Mustard.
  2. Add finishing notes: Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Originally published as Mustard–Garlic Radish Vinaigrette.

Adapted from a Angela Hartnett recipe (Angela Hartnett / BBC Saturday Kitchen (roast lamb rump companion)).

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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 Angela Hartnett / BBC Saturday Kitchen (roast lamb rump companion) (published as “Mustard–Garlic Radish Vinaigrette”). Full citation lives in Provenance.

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