PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Cinderhall Mustard Mayo

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

Ina Garten's Cinderhall Mustard Mayo, from the published recipe.

Ratio

Ratio by volume: Mayo 360 ml, Dijon Mustard 45 ml, Grain Mustard 23 ml, Creme Fraiche 80 ml
Mayo 360 mlDijon Mustard 45 mlGrain Mustard 23 mlCreme Fraiche 80 ml

Ingredients

  • Mayo — 1 1/2 cups (360 ml)
  • Dijon Mustard — 3 Tbsp (45 ml)
  • Grain Mustard — 1 1/2 Tbsp (22.5 ml)
  • Creme Fraiche — 1/3 cup sour cream (80 ml)
  • Salt — 1/4 tsp kosher (1.5 g)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, Grain Mustard, Creme Fraiche.
  2. Add finishing notes: Salt.
  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

American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.

Originally published as Mustard Mayo.

Adapted from a Ina Garten recipe (Barefoot Contessa / Food Network).

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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 Barefoot Contessa / Food Network (published as “Mustard Mayo”). Full citation lives in Provenance.

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