PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Saffroncourt Honey Mustard

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

Charlie Mitchell's Saffroncourt Honey Mustard, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 152 ml, Honey 85 ml, White Wine Vinegar 20 ml, Mayo 42 ml
Dijon Mustard 152 mlHoney 85 mlWhite Wine Vinegar 20 mlMayo 42 ml

Ingredients

  • Dijon Mustard — 160 g
  • Honey — 120 g
  • White Wine Vinegar — 20 g
  • White Pepper — 3 g
  • Salt — 10 g
  • Mayo — 40 g Champagne aioli

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Honey, White Wine Vinegar, Mayo.
  2. Add finishing notes: White Pepper, Salt.
  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.

4 kitchens · 5 stars · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Contemporary American chef of Michelin-starred Clover Hill in Brooklyn; James Beard Best Chef: New York State 2024. Precise tasting menus in a small Brooklyn dining room.

Originally published as Honey Mustard.

Adapted from a Charlie Mitchell recipe (Charlie Mitchell / All-Clad).

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 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 Charlie Mitchell / All-Clad (published as “Honey Mustard”). Full citation lives in Provenance.

Add to a jar