shake · vinaigrette
★ STARRED KITCHENPrep 5 minPot-Roast Red Cabbage Mustard Dressing
Independent adaptation of a publicly published Stephen Harris recipe. Not affiliated with, sponsored by, or endorsed by Stephen Harris.
DRESSING · BRAISED RED CABBAGE
In the published recipe, this is the dressing for pot-roast red cabbage.
Harris's mustard dressing for pot-roast red cabbage.
Ratio
Ingredients
- Dijon Mustard2 tbsp Dijon (30 ml)
- Balsamic2 tbsp apple balsamic vinegar (30 ml)
- Neutral Oil4 tbsp neutral oil (60 ml)
- Sea Saltabout ¼ tsp (2 g)
Method
- Pour to the lines in order (bottom → top): NEUTRAL OIL, DIJON, BALSAMIC.
- Season to finish: SEA SALT (to taste).
- Cap the jar and shake until emulsified.
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4 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
3 kitchens · 4 stars · 1 national award
- Pot-Roast Red Cabbage Mustard Dressing★ STARRED KITCHENOn the jar: POT-ROAST
- Sea Trout Balsamic Vinaigrette★ STARRED KITCHENOn the jar: SEA TROUT
- Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
- Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
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Provenance
Stephen Harris — published sauce recipes in the PantryFlex catalog. Michelin 1* (The Sportsman, Kent).
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Stephen Harris / Morning Advertiser (pot-roast red cabbage) (published as “Pot-Roast Red Cabbage Mustard Dressing”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.