PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Sablecourt Sweet Mustard

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

Sweet Mustard from a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 100 ml, Dijon Mustard 15 ml, Cream 10 ml, Canola Oil 50 ml
White Wine Vinegar 100 mlDijon Mustard 15 mlCream 10 mlCanola Oil 50 ml

Ingredients

  • Sugar — 75g of caster sugar
  • White Wine Vinegar — 100ml of white wine vinegar
  • Dijon Mustard — 1 tbsp of Dijon mustard, heaped (15 ml)
  • Cream — 2 tsp single cream (10 ml)
  • Salt — sea salt (2 g)
  • Canola Oil — 50ml of rapeseed oil

Method

  1. Pour to the lines in order (bottom → top): White Wine Vinegar, Dijon Mustard, Cream, Canola Oil.
  2. Add: Sugar, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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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 cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Mark Kempson works in Modern British / seasonal at Kitchen W8; credentials include Michelin 1* (Kitchen W8, London).

Originally published as Sweet Mustard Sauce.

Adapted from a Mark Kempson recipe (Mark Kempson / Great British Chefs (scorched mackerel, Kitchen W8)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Mark Kempson / Great British Chefs (scorched mackerel, Kitchen W8) (published as “Sweet Mustard Sauce”). Full citation lives in Provenance.

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