From Charlie Mitchell's kitchen · Clover Hill, Brooklyn
shake · dressing
★ STARRED KITCHENSaffroncourt Honey Mustard
From a starred kitchen & national award winner
Ratio
DIJON 152HONEY 85W.WINE VIN 20AIOLI 42
Ingredients
- DIJON152.38 ml
- HONEY85 ml
- W.WINE VIN20 ml
- WHITE PEPPER3 g
- SALT10 g
- AIOLI42.11 ml
Method
- Pour to the lines in order (bottom → top): DIJON, HONEY, W.WINE VIN, AIOLI.
- Add finishing notes: WHITE PEPPER, SALT.
- Cap the jar and shake until emulsified.
Provenance
Contemporary American chef of Michelin-starred Clover Hill in Brooklyn; James Beard Best Chef: New York State 2024. Precise tasting menus in a small Brooklyn dining room.
Originally published as Honey Mustard.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Charlie Mitchell / All-Clad (published as “Honey Mustard”). Full citation lives in Provenance.