PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glasslane Mustard

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

Mustard from a starred kitchen.

Ratio

Ratio by volume: Champagne 60 ml, Grain Mustard 15 ml, Dijon Mustard 5 ml, Olive Oil 120 ml
Champagne 60 mlGrain Mustard 15 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

  • Champagne — 1/4 cup Champagne vinegar (60 ml)
  • Grain Mustard — 1 Tbsp whole-grain mustard (15 ml)
  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Olive Oil — 1/2 cup extra virgin olive oil (120 ml)
  • Salt — Sea salt, to taste
  • Pepper — 1 teaspoon freshly ground black pepper, or to taste

Method

  1. Pour to the lines in order (bottom → top): Champagne, Grain Mustard, Dijon Mustard, Olive Oil.
  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.

3 kitchens · 2 stars · 3 national awards

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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 Mustard Vinaigrette.

Adapted from a Chris Cosentino recipe (Chris Cosentino Offal Good / jamesbeard.org (pastrami tongue salad)).

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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 Offal Good / jamesbeard.org (pastrami tongue salad) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.

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