PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Stoneroom Bacon-Salad Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 100 ml, White Wine Vinegar 50 ml, Grain Mustard 5 ml
Olive Oil 100 mlWhite Wine Vinegar 50 mlGrain Mustard 5 ml

Ingredients

  • Olive Oil — 100 ml olive oil
  • White Wine Vinegar — 50 ml white wine vinegar
  • Grain Mustard — 1 tsp wholegrain mustard (5 ml)
  • Sugar — 0.5 tsp caster sugar (2 g)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Grain Mustard.
  2. Add finishing notes: Sugar, Salt, Pepper.
  3. 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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Provenance

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Originally published as Bacon-Salad Mustard Dressing.

Adapted from a Richard Corrigan recipe (Richard Corrigan / RTÉ).

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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 Richard Corrigan / RTÉ (published as “Bacon-Salad Mustard Dressing”). Full citation lives in Provenance.

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