PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Sablebridge Orange Mustard

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

Orange Mustard from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 75 ml, Red Wine Vinegar 15 ml, Dijon Mustard 5 ml
Olive Oil 75 mlRed Wine Vinegar 15 mlDijon Mustard 5 ml

Ingredients

  • Olive Oil — 75ml olive oil
  • Red Wine Vinegar — 15ml red wine vinegar
  • Dijon Mustard — 1tsp Dijon mustard (5 ml)
  • Orange — grated rind of one orange (2 g)

Method

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

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 Orange Mustard Vinaigrette.

Adapted from a Angela Hartnett recipe (Angela Hartnett / The Guardian (duck with dates and walnuts; NDTV reprint)).

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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 / The Guardian (duck with dates and walnuts; NDTV reprint) (published as “Orange Mustard Vinaigrette”). Full citation lives in Provenance.

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