shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minStonestreet Mustard
Independent adaptation of a publicly published Mike Lata recipe. Not affiliated with, sponsored by, or endorsed by Mike Lata.
Mustard from a national-award-winning chef.
Ratio
Ingredients
- Sherry Vinegar — 1/2 cup sherry vinegar (120 ml)
- Dijon Mustard — 4 Tbsp Dijon mustard (60 ml)
- Shallot — 4 shallots, minced
- Salt — Salt (2 g)
- Pepper — Freshly ground black pepper (0.5 g)
- Canola Oil — 1 cup plus 2 Tbsp canola oil (270 ml)
Method
- Pour to the lines in order (bottom → top): Sherry Vinegar, Dijon Mustard, Canola Oil.
- Add finishing notes: Shallot, Salt, Pepper.
- 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.
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First run is small.
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Provenance
Mike Lata works in Lowcountry / Southern seafood at FIG; credentials include James Beard Best Chef: Southeast 2009 (FIG).
Originally published as Mustard Vinaigrette.
More from this kitchenFAQ
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 Mike Lata / James Beard Foundation (FIG shrimp-radicchio salad) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.