PANTRYFLEX

On the jar: Glasspass Mustard–sherry

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Glasspass Mustard-Sherry

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Olive Oil 45 ml, Grain Mustard 15 ml, Sherry Vinegar 15 ml, Shallot 15 ml, Thyme 5 ml
Olive Oil 45 mlGrain Mustard 15 mlSherry Vinegar 15 mlShallot 15 mlThyme 5 ml

Ingredients

  • Olive Oil — 3 Tbsp extra-virgin olive oil (45 ml)
  • Grain Mustard — 1 Tbsp grainy mustard (15 ml)
  • Sherry Vinegar — 1 Tbsp sherry vinegar (15 ml)
  • Shallot — 1 Tbsp minced shallot (15 ml)
  • Thyme — 1 tsp chopped thyme (5 ml)
  • Salt — salt (1 g)
  • Pepper — freshly ground pepper (0.5 g)

Method

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

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Provenance

Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.

Originally published as Mustard–Sherry Dressing.

Adapted from a Paul Kahan recipe (Paul Kahan / Food & Wine (griddled sausages potato salad; re-eligible under §1 v2 2026-07-18)).

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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 Paul Kahan / Food & Wine (griddled sausages potato salad; re-eligible under §1 v2 2026-07-18) (published as “Mustard–Sherry Dressing”). Full citation lives in Provenance.

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