PANTRYFLEX

On the jar: Cindermill Orange–red Wine Creamy

shake · mayo

CHAMPION CHEFPrep 5 min

Cindermill Orange-Red Wine Creamy

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Mayo 180 ml, Sour Cream 60 ml, Orange Zest 10 ml, Red Wine Vinegar 23 ml
Mayo 180 mlSour Cream 60 mlOrange Zest 10 mlRed Wine Vinegar 23 ml

Ingredients

  • Mayo¾ cup mayo (180 ml)
  • Sour Cream¼ cup sour cream (60 ml)
  • Orange Zest2 tsp orange zest (10 ml)
  • Red Wine Vinegar1½ tbsp red wine vinegar (22.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Sour Cream, Orange Zest, Red Wine Vinegar.
  2. 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.

2 kitchens · 1 star · 0 national awards

First run is small.

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Provenance

Dale MacKay. Canadian / contemporary. Cited awards include: Top Chef Canada winner S1 (2011).

Originally published as Orange–Red Wine Creamy Dressing.

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 Dale MacKay / food.crs (crunchy holiday salad; re-eligible under §1 v2 2026-07-18) (published as “Orange–Red Wine Creamy Dressing”). Full citation lives in Provenance.