PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Mustard Vinaigrette

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

DRESSING · GRILLED FISH SKEWERS & SEAFOOD

In the published recipe, this is the dressing for grilled fish skewers.

Iñigo Lavado's mustard vinaigrette for grilled fish skewers.

On the jar

VINAIGRETTE

Method
shake
Yield
about 2 cups
Ingredients
6
Jar batch
0.6× recipe
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Ratio

Ratio by volume: OLIVE OIL 275 ml, SUNFLOWER OIL 87 ml, GRAIN MUSTARD 36 ml, ORANGE JUICE 23 ml
OLIVE OIL 275 mlSUNFLOWER OIL 87 mlGRAIN MUSTARD 36 mlORANGE JUICE 23 ml

Ingredients

  • Olive Oilabout 1¼ cups (275 ml)
  • Sunflower Oil6 Tbsp (87 ml)
  • Sherry Vinegar1 Tbsp (15 ml)
  • Orange Juice1½ Tbsp (23 ml)
  • Honeyabout 1 Tbsp (16 ml)
  • Grain Mustardabout 2 Tbsp (36 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, SUNFLOWER OIL, GRAIN MUSTARD, ORANGE JUICE.
  2. Season to finish: SHERRY VINEGAR (about 2 tsp), HONEY (about 2 tsp).
  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. 6 ingredients, one pour order, no measuring cups on a Tuesday.

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Provenance

Iñigo Lavado works in Spanish / Basque at Kokotxa; credentials include Michelin 1* (Kokotxa, San Sebastián).

Originally published as Vinagreta de Mostaza.

Adapted from a Iñigo Lavado recipe (Iñigo Lavado / Madrid Fusión (brocheta de pescado)).

More from this kitchen

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Iñigo Lavado / Madrid Fusión (brocheta de pescado) (published as “Vinagreta de Mostaza”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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