PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Caribbean Mustard

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Grapeseed Oil 80 ml, White Wine Vinegar 20 ml, Grain Mustard 19 ml, Eng Mustard 5 ml
Grapeseed Oil 80 mlWhite Wine Vinegar 20 mlGrain Mustard 19 mlEng Mustard 5 ml

Ingredients

  • Grapeseed Oil — 80 ml grapeseed oil
  • White Wine Vinegar — 20 ml white wine vinegar
  • Grain Mustard — 20 g wholegrain mustard
  • Eng Mustard — 1 tsp English mustard (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Grapeseed Oil, White Wine Vinegar, Grain Mustard, Eng Mustard.
  2. 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

British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.

Originally published as Mustard Vinaigrette.

Adapted from a Heston Blumenthal recipe (Heston Blumenthal / LoveFood (Waitrose lamb & tapenade)).

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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 Heston Blumenthal / LoveFood (Waitrose lamb & tapenade) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.

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