PANTRYFLEX

On the jar: Brickpass Balsamic–honey Glaze

shake · pan sauce

★ STARRED KITCHENPrep 5 min

Brickpass Balsamic-Honey Glaze

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

From a starred kitchen.

Ratio

Ratio by volume: Balsamic 100 ml, Red Wine Vinegar 15 ml, Honey 45 ml
Balsamic 100 mlRed Wine Vinegar 15 mlHoney 45 ml

Ingredients

  • Balsamic — 100 ml balsamic vinegar
  • Red Wine Vinegar — 1 tbsp red wine vinegar (15 ml)
  • Honey — 3 tbsp clear honey (45 ml)
  • Thyme — 2 fresh thyme sprigs

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Red Wine Vinegar, Honey.
  2. Add finishing notes: Thyme.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

3 kitchens · 2 stars · 0 national awards

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Provenance

Jason Atherton — published sauce recipes in the PantryFlex catalog. Michelin 1* (Pollen Street Social, historical).

Originally published as Balsamic–Honey Glaze.

Adapted from a Jason Atherton recipe (Jason Atherton / BBC Good Food (Honey-Glazed Quail Waldorf Salad)).

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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 Jason Atherton / BBC Good Food (Honey-Glazed Quail Waldorf Salad) (published as “Balsamic–Honey Glaze”). Full citation lives in Provenance.

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