PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Marrowmill Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Honey 15 ml, White Wine Vinegar 15 ml, Olive Oil 120 ml, Dijon Mustard 15 ml, Tabasco 1 ml
Honey 15 mlWhite Wine Vinegar 15 mlOlive Oil 120 mlDijon Mustard 15 mlTabasco 1 ml

Ingredients

  • Honey — 15 ml (1 tbsp) honey
  • White Wine Vinegar — 15 ml (1 tbsp) white wine vinegar
  • Bay Leaf — 2 bay leaves
  • Thyme — 1 sprig thyme
  • Olive Oil — 125 ml (½ cup) olive oil
  • Dijon Mustard — 15 ml (1 tbsp) strong mustard
  • Tabasco — 3–4 drops Tabasco (0.5 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Honey, White Wine Vinegar, Olive Oil, Dijon Mustard, Tabasco.
  2. Add finishing notes: Bay Leaf, Thyme, 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

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Marinade Miel–Moutarde.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

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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 Jérôme Ferrer / Radio-Canada Mordu (published as “Marinade Miel–Moutarde”). Full citation lives in Provenance.

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