PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Glassdock Black Pepper

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

Bobby Flay's Glassdock Black Pepper, from the published recipe.

Ratio

Ratio by volume: Rice Vinegar 120 ml, Dijon Mustard 19 ml, Honey 10 ml, Olive Oil 180 ml
Rice Vinegar 120 mlDijon Mustard 19 mlHoney 10 mlOlive Oil 180 ml

Ingredients

  • Rice Vinegar — 1/2 cup (120 ml)
  • Dijon Mustard — 1 heaping Tbsp (18.75 ml)
  • Salt — 1/4 tsp (1.5 g)
  • Pepper — 1/2 tsp coarsely ground (1 g)
  • Honey — 2 tsp (10 ml)
  • Olive Oil — 3/4 cup EVOO (180 ml)

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar, Dijon Mustard, Honey, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  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 · 2 national awards

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Provenance

Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.

Originally published as Black Pepper Vinaigrette.

Adapted from a Bobby Flay recipe (Bobby Flay / Food Network).

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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 Bobby Flay / Food Network (published as “Black Pepper Vinaigrette”). Full citation lives in Provenance.

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