Umberfield Honey-Mustard

Name: Umberfield Honey-Mustard
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: ½ Tbsp sugar (7.5 ml) Sugar; 3 twigs dill (6 g) Dill; juice of ½ lemon (15 ml) Lemon Juice; 1 tsp whole-grain mustard (5 ml) Grain Mustard; 1 tsp Dijon (5 ml) Dijon Mustard; 2 tsp brewed espresso (10 ml) Espresso; 2 tsp honey (10 ml) Honey; ½ cup canola oil (120 ml) Canola Oil; salt (2 g) Salt

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

From a starred kitchen.

Ratio

Sugar 8 mlLemon Juice 15 mlGrain Mustard 5 mlDijon Mustard 5 mlEspresso 10 mlHoney 10 ml

Ingredients

Sugar — ½ Tbsp sugar (7.5 ml)
Dill — 3 twigs dill (6 g)
Lemon Juice — juice of ½ lemon (15 ml)
Grain Mustard — 1 tsp whole-grain mustard (5 ml)
Dijon Mustard — 1 tsp Dijon (5 ml)
Espresso — 2 tsp brewed espresso (10 ml)
Honey — 2 tsp honey (10 ml)
Canola Oil — ½ cup canola oil (120 ml)
Salt — salt (2 g)

Method

Pour to the lines in order (bottom → top): Sugar, Lemon Juice, Grain Mustard, Dijon Mustard, Espresso, Honey, Canola Oil.
Add finishing notes: Dill, Salt.
Cap the jar and shake until emulsified.

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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.

4 kitchens · 5 stars · 1 national award

Umberfield Honey-Mustard★ STARRED KITCHEN
Saffroncourt Honey Mustard★ STARRED KITCHEN
Sablecourt Sweet Mustard★ STARRED KITCHEN
Stonepoint Citrus-Honey★ STARRED KITCHEN

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Provenance

Emma Bengtsson. Nordic / Scandinavian. Cited awards include: Michelin 2* (Aquavit).

Originally published as Dill & Mustard Sauce.

Adapted from a Emma Bengtsson recipe (Emma Bengtsson / Michelin Dining In (Aquavit)).

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 Emma Bengtsson / Michelin Dining In (Aquavit) (published as “Dill & Mustard Sauce”). Full citation lives in Provenance.

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