Stonerail Honey-Dijon Red Wine

Name: Stonerail Honey-Dijon Red Wine
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: 1/4 cup red wine vinegar (60 ml) Red Wine Vinegar; 1 generous Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp honey (15 ml) Honey; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil

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

Honey-Dijon Red Wine from a national-award-winning chef.

Ratio

Red Wine Vinegar 60 mlDijon Mustard 15 mlHoney 15 mlOlive Oil 120 ml

Ingredients

Red Wine Vinegar — 1/4 cup red wine vinegar (60 ml)
Dijon Mustard — 1 generous Tbsp Dijon mustard (15 ml)
Honey — 1 Tbsp honey (15 ml)
Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Dijon Mustard, Honey, Olive Oil.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

1 kitchen · 0 stars · 1 national award

Stonerail Honey-Dijon Red WineNATIONAL AWARD WINNER
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Provenance

Michael Symon works in Midwest / Cleveland; credentials include James Beard Best Chef: Great Lakes 2009.

Originally published as Honey-Dijon Red Wine Vinaigrette.

Adapted from a Michael Symon recipe (Michael Symon / Food Network (arugula and grape salad)).

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 Michael Symon / Food Network (arugula and grape salad) (published as “Honey-Dijon Red Wine Vinaigrette”). Full citation lives in Provenance.

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