PANTRYFLEX

On the jar: Butterlane Champagne–mustard Stock

simmer · vinaigrette

★ STARRED KITCHENPrep 5 minCook 15 min

Butterlane Champagne-Mustard Stock

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Shallot 30 ml, Champagne 15 ml, Dijon Mustard 15 ml, Chicken Stock 23 ml
Shallot 30 mlChampagne 15 mlDijon Mustard 15 mlChicken Stock 23 ml

Ingredients

  • Shallot — 2 Tbsp minced shallot (30 ml)
  • Champagne — 1 Tbsp champagne vinegar (15 ml)
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Chicken Stock — 1½ Tbsp vegetable or chicken stock (22.5 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Shallot, Champagne, Dijon Mustard, Chicken Stock.
  2. Add: Salt, Pepper.
  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.

Keep this recipe

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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

Markus Glocker works in Austrian-influenced modern / New York at Bâtard; credentials include Michelin 1* (Bâtard, New York); James Beard Best New Restaurant 2015 (Bâtard).

Originally published as Champagne–Mustard Stock Vinaigrette.

Adapted from a Markus Glocker recipe (Markus Glocker / Vinegar Professor / TODAY fingerling salad).

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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 Markus Glocker / Vinegar Professor / TODAY fingerling salad (published as “Champagne–Mustard Stock Vinaigrette”). Full citation lives in Provenance.

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