PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Stonehall Whole-Grain Lemon-Mustard

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

Whole-Grain Lemon-Mustard from a starred kitchen & national award winner.

Ratio

Ratio by volume: Lemon Juice 80 ml, Grain Mustard 80 ml, Lemon Zest 5 ml, Olive Oil 160 ml
Lemon Juice 80 mlGrain Mustard 80 mlLemon Zest 5 mlOlive Oil 160 ml

Ingredients

  • Lemon Juice — 1/3 cup fresh lemon juice (80 ml)
  • Grain Mustard — 1/3 cup whole grain Dijon mustard (80 ml)
  • Lemon Zest — 1 tsp finely grated lemon peel (5 ml)
  • Olive Oil — 2/3 cup olive oil (160 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Grain Mustard, Lemon Zest, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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 · 1 star · 1 national award

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Whole-Grain Lemon-Mustard Vinaigrette.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Epicurious (leeks vinaigrette with burrata)).

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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 Nancy Silverton / Epicurious (leeks vinaigrette with burrata) (published as “Whole-Grain Lemon-Mustard Vinaigrette”). Full citation lives in Provenance.

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