PANTRYFLEX

On the jar: Midtown Honey-Mustard

shake · vinaigrette

★★★ KITCHENPrep 5 min

Honey-Dijon Vinaigrette

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Honey 30 ml, White Wine Vinegar 30 ml, Olive Oil 120 ml
Dijon Mustard 30 mlHoney 30 mlWhite Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Dijon Mustard — 30 ml
  • Honey — 30 ml
  • White Wine Vinegar — 30 ml
  • Olive Oil — 120 ml
  • Salt — 3 g
  • Pepper — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Honey, White Wine Vinegar, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Originally published as Eleven Madison Park Honey-Mustard Vinaigrette.

Adapted from a Daniel Humm recipe (Daniel Humm / EMP technique reprints).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Daniel Humm / EMP technique reprints (published as “Eleven Madison Park Honey-Mustard Vinaigrette”). Full citation lives in Provenance.

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