On the jar: Indigohouse Grani Di Senape
simmer · dip
★ STARRED KITCHENPrep 5 minCook 15 minIndigohouse Grani di Senape
Independent adaptation of a publicly published Claudio Sadler recipe. Not affiliated with, sponsored by, or endorsed by Claudio Sadler.
From a starred kitchen.
Ratio
Ingredients
- Mustard Seed — 50 g grani senape
- Water — 140 g acqua fredda (soak)
- White Wine Vinegar — 200 g aceto vino bianco
- Sugar — 80 g zucchero
- Salt — 10 g sale
Method
- Pour to the lines in order (bottom → top): Water, White Wine Vinegar.
- Add: Mustard Seed, Sugar, Salt.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
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 cold, tip it into your pan. The jar measures; the stove finishes.
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First run is small.
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Provenance
Claudio Sadler. Italian. Cited awards include: Michelin 1* (Sadler, Milano).
Originally published as Grani di Senape Nera in Agrodolce.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Claudio Sadler / La Cucina Italiana (published as “Grani di Senape Nera in Agrodolce”). Full citation lives in Provenance.