PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cedarpoint Honey-Mustard

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Water 30 ml, Cider Vinegar 15 ml, Lime Juice 15 ml, Honey 5 ml, Dijon Mustard 5 ml, Olive Oil 60 ml
Water 30 mlCider Vinegar 15 mlLime Juice 15 mlHoney 5 mlDijon Mustard 5 mlOlive Oil 60 ml

Ingredients

  • Pasilla — pasilla chile (rehydrated)
  • Water — 2 tbsp soak liquid (30 ml)
  • Cider Vinegar — 1 tbsp cider vinegar (15 ml)
  • Lime Juice — 1 tbsp lime (15 ml)
  • Honey — 1 tsp honey (5 ml)
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Olive Oil — 1/4 cup EVOO (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Water, Cider Vinegar, Lime Juice, Honey, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Pasilla.
  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.

1 kitchen · 0 stars · 1 national award

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Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Originally published as Pasilla Chile Vinaigrette.

Adapted from a Hugh Acheson recipe (Hugh Acheson / Food & Wine (skirt steak)).

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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 Hugh Acheson / Food & Wine (skirt steak) (published as “Pasilla Chile Vinaigrette”). Full citation lives in Provenance.

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