PANTRYFLEX

shake · mayo

★ STARRED KITCHENPrep 5 min

Saffronpass Curry-Mustard Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Mayo 240 ml, Dijon Mustard 120 ml, Yellow Mustard 30 ml, Soy Sauce 10 ml, Curry Powder 10 ml
Mayo 240 mlDijon Mustard 120 mlYellow Mustard 30 mlSoy Sauce 10 mlCurry Powder 10 ml

Ingredients

  • Mayo — 1 cup mayonnaise (240 ml)
  • Dijon Mustard — ½ cup Dijon mustard (120 ml)
  • Yellow Mustard — 2 Tbsp yellow mustard (30 ml)
  • Soy Sauce — 2 tsp soy sauce (10 ml)
  • Curry Powder — 2 tsp curry powder (10 ml)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, Yellow Mustard, Soy Sauce, Curry Powder.
  2. Cap the jar and shake until emulsified.

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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.

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Provenance

Michael Voltaggio. Contemporary American. Cited awards include: Michelin historic (The Dining Room, Langham Huntington).

Originally published as Curry-Mustard Mayonnaise.

Adapted from a Michael Voltaggio recipe (Michael & Bryan Voltaggio / Food & Wine).

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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 Michael & Bryan Voltaggio / Food & Wine (published as “Curry-Mustard Mayonnaise”). Full citation lives in Provenance.

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