PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Sumacbridge Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: Chard Vinegar 74 ml, Honey 11 ml, Dijon Mustard 5 ml, Rapeseed Oil 299 ml, Tarragon 30 ml
Chard Vinegar 74 mlHoney 11 mlDijon Mustard 5 mlRapeseed Oil 299 mlTarragon 30 ml

Ingredients

  • Chard Vinegar — 75 g Chardonnay vinegar
  • Honey — 15 g honey
  • Dijon Mustard — 5 g Dijon mustard
  • Lecithin — 5 g lecithin
  • Rapeseed Oil — 275 g rapeseed oil
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)
  • Tarragon — 2 tbsp tarragon (30 ml)

Method

  1. Pour to the lines in order (bottom → top): Chard Vinegar, Honey, Dijon Mustard, Rapeseed Oil, Tarragon.
  2. Add finishing notes: Lecithin, 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.

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Provenance

Russell Brown works in Modern British / seafood at Sienna; credentials include Michelin 1* (Sienna, Dorchester, 2010-2013).

Originally published as Tarragon–Chardonnay Dressing.

Adapted from a Russell Brown recipe (Russell Brown / Great British Chefs (wild mushrooms duck egg)).

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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 Russell Brown / Great British Chefs (wild mushrooms duck egg) (published as “Tarragon–Chardonnay Dressing”). Full citation lives in Provenance.

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