Platter Honey Mustard

Name: Platter Honey Mustard
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: 3 tbsp extra-virgin olive oil (45 ml) Olive Oil; 1 tbsp honey (15 ml) Honey; 1 tbsp Champagne vinegar or white wine vinegar (15 ml) Champagne; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 tsp kosher salt (5 ml) Kosher Salt; ½ tsp red chile flakes (2.5 ml) Chili Flakes; ¼ tsp freshly ground black pepper (1.25 ml) Pepper; 1 garlic clove, grated Garlic; 1 medium shallot, minced Shallot; Zest of 1 Meyer lemon Meyer Lemon; ¼ cup Meyer lemon juice (60 ml) Meyer Lemon

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

DRESSING · PEA SALAD & SPRING VEGETABLES

In the published recipe, this is the dressing for triple threat pea salad.

Williamson's Meyer lemon dressing for a pea salad.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about ¾ cup
Ingredients: 11
Jar batch: 1.9× recipe

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Ratio

MEYER LEMON 60 mlOLIVE OIL 45 mlHONEY 15 mlCHAMPAGNE VIN 15 ml

Ingredients

Olive Oil3 tbsp extra-virgin olive oil (45 ml)
Honey1 tbsp honey (15 ml)
Champagne1 tbsp Champagne vinegar or white wine vinegar (15 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Kosher Salt1 tsp kosher salt (5 ml)
Chili Flakes½ tsp red chile flakes (2.5 ml)
Pepper¼ tsp freshly ground black pepper (1.25 ml)
Garlic1 garlic clove, grated
Shallot1 medium shallot, minced
Meyer LemonZest of 1 Meyer lemon
Meyer Lemon¼ cup Meyer lemon juice (60 ml)

Method

Pour to the lines in order (bottom → top): MEYER LEMON, OLIVE OIL, HONEY, CHAMPAGNE VIN.
Add by count: 2 SHALLOTS.
Season to finish: KOSHER SALT (about 2½ tsp), CHILI FLAKES (about ¾ tsp), PEPPER (about ½ tsp), GARLIC (2 cloves), MEYER LEMON (2 lemons), DIJON (about 2 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 2 national awards

Platter Honey MustardCHAMPION CHEFOn the jar: HONEY-MUSTAR
Shoyu DressingCHAMPION CHEFOn the jar: GINGER-SOY
Buttermilk VinaigretteNATIONAL AWARD WINNEROn the jar: BUTTERMILK
Buttermilk DressingNATIONAL AWARD WINNEROn the jar: BUTTERMILK

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Provenance

Brooke Williamson. Californian / Asian-influenced. Cited awards include: Top Chef winner S14 (2016–17).

Originally published as Meyer Lemon Dressing (Triple Threat Pea Salad).

Adapted from a Brooke Williamson recipe (Brooke Williamson / The Manual (*Play With Your Vegetables* excerpt)).

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 1.9× 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 Brooke Williamson / The Manual (*Play With Your Vegetables* excerpt) (published as “Meyer Lemon Dressing (Triple Threat Pea Salad)”). 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.

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