PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Linenpier Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 125 ml, Madeira 50 ml, Veg Stock 60 ml, Balsamic 60 ml, Dijon Mustard 5 ml, Honey 5 ml
Olive Oil 125 mlMadeira 50 mlVeg Stock 60 mlBalsamic 60 mlDijon Mustard 5 mlHoney 5 ml

Ingredients

  • Olive Oil — 125 ml mildes Olivenöl
  • Madeira — 50 ml reduzierter Madeira
  • Veg Stock — 4 EL Gemüsebrühe (60 ml)
  • Balsamic — 4 EL gelagerter Aceto balsamico (60 ml)
  • Dijon Mustard — 1 TL Senf (5 ml)
  • Honey — 1 TL Honig (5 ml)
  • Salt — Meersalz (2 g)
  • White Pepper — weißer Pfeffer (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Linenpier Honey-Mustard wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

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First run is small.

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Provenance

Frank Buchholz. German / French technique. Cited awards include: Michelin 1* historical (Restaurant Buchholz, Mainz-Gonsenheim).

Originally published as Dunkle Balsamicovinaigrette.

Adapted from a Frank Buchholz recipe (Frank Buchholz / FAZ Einfach Kochen).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Frank Buchholz / FAZ Einfach Kochen (published as “Dunkle Balsamicovinaigrette”). Full citation lives in Provenance.

Companion jar