PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Amberpier Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 75 ml, Honey 75 ml, Red Wine Vinegar 200 ml, Canola Oil 1000 ml
Dijon Mustard 75 mlHoney 75 mlRed Wine Vinegar 200 mlCanola Oil 1000 ml

Ingredients

  • Pink Pepper — 175 g strained green peppercorns
  • Dijon Mustard — 5 Tbsp Dijon (75 ml)
  • Honey — 5 Tbsp honey (75 ml)
  • Red Wine Vinegar — 200 g red wine vinegar
  • Canola Oil — 1 L canola oil (1000 ml)
  • Salt — kosher salt to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Amberpier Honey-Mustard wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 2 national awards

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Provenance

Michael Robbins — published sauce recipes in the PantryFlex catalog. Michelin 1* (AnnaLena, Vancouver).

Originally published as Green Peppercorn Dressing.

Adapted from a Michael Robbins recipe (Michael Robbins / La Stella × AnnaLena).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Michael Robbins / La Stella × AnnaLena (published as “Green Peppercorn Dressing”). Full citation lives in Provenance.

Companion jar