PANTRYFLEX

On the jar: Glassgate Meyer Lemon–dijon

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Glassgate Meyer Lemon-Dijon

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Olive Oil 45 ml, Meyer Lemon 30 ml, Dijon Mustard 15 ml
Olive Oil 45 mlMeyer Lemon 30 mlDijon Mustard 15 ml

Ingredients

  • Olive Oil — 3 Tbsp EVOO (45 ml)
  • Meyer Lemon — juice of 1 Meyer lemon (30 ml)
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Salt — kosher salt to taste
  • Pepper — black pepper to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Meyer Lemon, Dijon Mustard.
  2. Add finishing notes: Salt, Pepper.
  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.

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Provenance

Puerto Rican food writer and author of the cookbook Diasporican; recognized with a 2023 James Beard award for her food writing.

Originally published as Meyer Lemon–Dijon Vinaigrette.

Adapted from a Illyanna Maisonet recipe (Illyanna Maisonet / California Grown).

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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 Illyanna Maisonet / California Grown (published as “Meyer Lemon–Dijon Vinaigrette”). Full citation lives in Provenance.

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