PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Cinderworks Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Pom Syrup 115 ml, Honey Vinegar 50 ml, Dijon Mustard 10 ml, Honey 35 ml, Olive Oil 330 ml
Pom Syrup 115 mlHoney Vinegar 50 mlDijon Mustard 10 mlHoney 35 mlOlive Oil 330 ml

Ingredients

  • Pom Syrup — 150g de xarope de romã
  • Honey Vinegar — 50g de vinagre de mel
  • Dijon Mustard — 10g de mostarda Dijon
  • Honey — 50g de mel
  • Olive Oil — 300g de azeite
  • Salt — sal a gosto (2 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

Cinderworks 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 · 4 stars · 3 national awards

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Provenance

Helena Rizzo works in Brazilian / contemporary at Maní; credentials include Michelin 1* (Maní, São Paulo).

Originally published as Vinagrete de Romã.

Adapted from a Helena Rizzo recipe (Helena Rizzo / Michelin Guide Brasil (Maní salad)).

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 Helena Rizzo / Michelin Guide Brasil (Maní salad) (published as “Vinagrete de Romã”). Full citation lives in Provenance.

Companion jar