PANTRYFLEX

On the jar: Lemonroom Apple–mustard

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Lemonroom Apple-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 75 ml, Grain Mustard 8 ml, Dijon Mustard 8 ml, Cider Vinegar 23 ml
Olive Oil 75 mlGrain Mustard 8 mlDijon Mustard 8 mlCider Vinegar 23 ml

Ingredients

  • Olive Oil — 5 Tbsp EVOO (75 ml)
  • Grain Mustard — ½ Tbsp whole grain mustard (7.5 ml)
  • Dijon Mustard — ½ Tbsp Dijon (7.5 ml)
  • Cider Vinegar — 1½ Tbsp apple cider vinegar (22.5 ml)
  • Salt — flake salt (2 g)
  • Pepper — coarse black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Grain Mustard, Dijon Mustard, Cider Vinegar.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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.

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Provenance

Chris Cosentino works in Nose-to-tail Italian / Californian at Cockscomb; credentials include Michelin 1* (Cockscomb, San Francisco).

Originally published as Apple–Mustard Vinaigrette.

Adapted from a Chris Cosentino recipe (Chris Cosentino / Alaska Seafood (sockeye–apples)).

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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 Chris Cosentino / Alaska Seafood (sockeye–apples) (published as “Apple–Mustard Vinaigrette”). Full citation lives in Provenance.

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