PANTRYFLEX

On the jar: EMP Dijon Vinaigrette

shake · vinaigrette

★★★ KITCHENPrep 5 min

Honey-Dijon-White Wine Vinaigrette

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

Daniel Humm's EMP Dijon Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 30 ml, White Wine Vinegar 30 ml, Honey 5 ml, Olive Oil 120 ml
Dijon Mustard 30 mlWhite Wine Vinegar 30 mlHoney 5 mlOlive Oil 120 ml

Ingredients

  • Dijon Mustard — 2 Tbsp (30 ml)
  • White Wine Vinegar — 2 Tbsp (30 ml)
  • Honey — 1 tsp (5 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — 1/2 tsp (3 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, White Wine Vinegar, Honey, Olive Oil.
  2. Add finishing notes: Salt.
  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

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Originally published as EMP Dijon Vinaigrette.

Adapted from a Daniel Humm recipe (Daniel Humm / Eleven Madison Park).

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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 Daniel Humm / Eleven Madison Park (published as “EMP Dijon Vinaigrette”). Full citation lives in Provenance.

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