PANTRYFLEX

On the jar: Caperdock Honey–mustard Red Wine

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Honey-Mustard Red Wine Vinaigrette

Independent adaptation of a publicly published JJ Johnson & Alexander Smalls recipe. Not affiliated with, sponsored by, or endorsed by JJ Johnson & Alexander Smalls.

Honey–mustard Red Wine from a national-award-winning chef.

Ratio

Ratio by volume: Red Wine Vinegar 60 ml, Honey 45 ml, Whole Grain Mu 15 ml, Salt 4 ml, Olive Oil 80 ml
Red Wine Vinegar 60 mlHoney 45 mlWhole Grain Mu 15 mlSalt 4 mlOlive Oil 80 ml

Ingredients

  • Red Wine Vinegar — 60 ml
  • Shallot — 30 g
  • Honey — 45 ml
  • Whole Grain Mu — 15 ml
  • Salt — 3.75 ml
  • Olive Oil — 80 ml

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Honey, Whole Grain Mu, Salt, Olive Oil.
  2. Add finishing notes: Shallot, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

JJ Johnson & Alexander Smalls is a cookbook author working in Afro-Asian-American / Harlem diaspora; recognized with James Beard Best American Cookbook 2019 (Between Harlem and Heaven).

Originally published as Honey–Mustard Red Wine Vinaigrette.

Adapted from a JJ Johnson & Alexander Smalls recipe (JJ Johnson / GMA (Simple Art of Rice)).

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?

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 JJ Johnson / GMA (Simple Art of Rice) (published as “Honey–Mustard Red Wine Vinaigrette”). Full citation lives in Provenance.

Add to a jar