PANTRYFLEX

On the jar: Table Beet–haricot Vert Mustard

shake · vinaigrette

CHAMPION CHEFPrep 5 min

Table Beet-Haricot Vert Mustard

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Cider Vinegar 60 ml, Sugar 30 ml, Grain Mustard 15 ml, Thyme 10 ml, Olive Oil 30 ml, Kosher Salt 8 ml, Pepper 3 ml
Cider Vinegar 60 mlSugar 30 mlGrain Mustard 15 mlThyme 10 mlOlive Oil 30 mlKosher Salt 8 ml

Ingredients

  • Cider Vinegar — ¼ cup apple cider vinegar (60 ml)
  • Sugar — 2 Tbsp granulated sugar (30 ml)
  • Grain Mustard — 1 Tbsp whole-grain mustard (15 ml)
  • Oregano — 1 Tbsp finely chopped fresh oregano (3 g)
  • Thyme — 2 tsp chopped fresh thyme (10 ml)
  • Olive Oil — 2 Tbsp extra-virgin olive oil (of 5 tbsp total in recipe) (30 ml)
  • Kosher Salt — 1½ tsp kosher salt (7.5 ml)
  • Pepper — ½ tsp black pepper (2.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Sugar, Grain Mustard, Thyme, Olive Oil, Kosher Salt, Pepper.
  2. Add finishing notes: Oregano, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Kristen Kish. Korean-American / contemporary. Cited awards include: Top Chef winner S10 (2013).

Originally published as Beet–Haricot Vert Mustard Vinaigrette.

Adapted from a Kristen Kish recipe (Kristen Kish / Food & Wine (Roasted Beets & Charred Green Beans)).

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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 Kristen Kish / Food & Wine (Roasted Beets & Charred Green Beans) (published as “Beet–Haricot Vert Mustard Vinaigrette”). Full citation lives in Provenance.

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