PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Ivorypass Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Honey 15 ml, Cider Vinegar 30 ml, Rapeseed Oil 100 ml
Dijon Mustard 15 mlHoney 15 mlCider Vinegar 30 mlRapeseed Oil 100 ml

Ingredients

  • Dijon Mustard — 1 spsk dijonsennep (15 ml)
  • Honey — 1 spsk honning (15 ml)
  • Cider Vinegar — 2 spsk æblecidereddike (30 ml)
  • Rapeseed Oil — 1 dl koldpresset rapsolie (100 ml)
  • Salt — salt (2 g)
  • Pepper — peber (1 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Honey, Cider Vinegar, Rapeseed 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.

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Provenance

Claus Meyer — published sauce recipes in the PantryFlex catalog. Noma co-founder lineage; Michelin Studio era.

Originally published as Æblecider–Honning–Sennepsvinaigrette.

Adapted from a Claus Meyer recipe (Claus Meyer / Copenhagen Cooking).

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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 Claus Meyer / Copenhagen Cooking (published as “Æblecider–Honning–Sennepsvinaigrette”). Full citation lives in Provenance.

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