PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Honey Dijon Red Wine Vinaigrette

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

Karyn Tomlinson's Honey Dijon Red Wine Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Canola Oil 240 ml, Red Wine Vinegar 80 ml, Honey 15 ml
Dijon Mustard 15 mlCanola Oil 240 mlRed Wine Vinegar 80 mlHoney 15 ml

Ingredients

  • Shallot — 1/2 medium finely diced (20 g)
  • Dijon Mustard — 1 Tbsp (15 ml)
  • Canola Oil — 1 cup (240 ml)
  • Red Wine Vinegar — 1/3 cup (80 ml)
  • Honey — 1 Tbsp (15 ml)
  • Salt — 1 tsp (6 g)
  • Pepper — 1 twist freshly ground (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Canola Oil, Red Wine Vinegar, Honey.
  2. Add finishing notes: Shallot, 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

French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.

Adapted from a Karyn Tomlinson recipe (Karyn Tomlinson / KSTP Chef School).

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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 Karyn Tomlinson / KSTP Chef School (published as “Honey Dijon Red Wine Vinaigrette”). Full citation lives in Provenance.

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