PANTRYFLEX

On the jar: Canal Mustard Seed

shake · dressing

★ STARRED KITCHENPrep 5 min

Mustard Seed Dressing

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

Mustard Seed from a starred kitchen.

Ratio

Ratio by volume: Rapeseed Oil 100 ml, Mustard Seed 30 ml, Dijon Mustard 15 ml, Red Wine Vinegar 15 ml, Capers 15 ml
Rapeseed Oil 100 mlMustard Seed 30 mlDijon Mustard 15 mlRed Wine Vinegar 15 mlCapers 15 ml

Ingredients

  • Rapeseed Oil — 100 ml
  • Mustard Seed — 30 ml
  • Dijon Mustard — 15 ml
  • Red Wine Vinegar — 15 ml
  • Garlic — 3 g
  • Capers — 15 ml
  • Salt — 2 g
  • Pepper — 0.5 g

Method

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

Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a recipe published by Tom Kerridge in Tom Kerridge's Proper Pub Food (2013) via tomkerridge.com.

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Kerridge's Proper Pub Food (2013) via tomkerridge.com (published as “Mustard Seed Dressing”). Full citation lives in Provenance.

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