PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Stonepoint Citrus-Honey

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

Citrus-Honey from a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 23 ml, Verjus 45 ml, Honey 8 ml, Creme Fraiche 150 ml, Lemon Juice 10 ml
Dijon Mustard 23 mlVerjus 45 mlHoney 8 mlCreme Fraiche 150 mlLemon Juice 10 ml

Ingredients

  • Dijon Mustard — 1 1/2 tbsp Dijon mustard (22.5 ml)
  • Verjus — 3 tbsp verjuice (45 ml)
  • Honey — 1/2 tbsp runny honey (7.5 ml)
  • Creme Fraiche — 150ml crème fraîche
  • Lemon Juice — lemon juice to taste
  • Salt — salt (2 g)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Verjus, Honey, Creme Fraiche, Lemon Juice.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).

Originally published as Verjus Crème Fraîche Dressing.

Adapted from a Skye Gyngell recipe (Skye Gyngell / Great British Chefs (crab fennel blood orange)).

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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 Skye Gyngell / Great British Chefs (crab fennel blood orange) (published as “Verjus Crème Fraîche Dressing”). Full citation lives in Provenance.

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