PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Mustard-Red Wine Panzanella Vinaigrette

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

DRESSING · POLLOCK PANZANELLA

In the published recipe, this is the dressing for pollock panzanella.

Barton Seaver's mustard-red wine vinaigrette for panzanella.

On the jar

MUSTARDRED

Method
shake
Yield
about ½ cup
Ingredients
4
Jar batch
2.45× recipe
Add to a jar

Ratio

Ratio by volume: OLIVE OIL 60 ml, RED WINE VIN 30 ml, GRAIN MUSTARD 15 ml
OLIVE OIL 60 mlRED WINE VIN 30 mlGRAIN MUSTARD 15 ml

Ingredients

  • Grain Mustard1 Tbsp whole grain mustard (15 ml)
  • Olive Oil¼ cup olive oil (60 ml)
  • Red Wine Vinegar2 Tbsp red wine vinegar (30 ml)
  • Saltabout ¼ tsp (2 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, GRAIN MUSTARD.
  2. Season to finish: SALT (to taste).
  3. Cap the jar and shake until emulsified.

Get Mustard-Red Wine Panzanella Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 1 star · 4 national awards

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.

Originally published as Mustard–Red Wine Panzanella Vinaigrette.

Adapted from a Barton Seaver recipe (Barton Seaver / Alaska Seafood (pollock panzanella)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Barton Seaver / Alaska Seafood (pollock panzanella) (published as “Mustard–Red Wine Panzanella Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Add to a jar