PANTRYFLEX

On the jar: Stonedock Buttermilk

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Buttermilk Vinaigrette

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

Buttermilk from a national-award-winning chef.

Ratio

Ratio by volume: Buttermilk 255 ml, Dijon Mustard 86 ml, Honey 8 ml, Grapeseed Oil 326 ml
Buttermilk 255 mlDijon Mustard 86 mlHoney 8 mlGrapeseed Oil 326 ml

Ingredients

  • Buttermilk — 255 ml
  • Dijon Mustard — 85.71 ml
  • Honey — 8.45 ml
  • Grapeseed Oil — 326 ml
  • Salt — 13 g
  • Cayenne — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Buttermilk, Dijon Mustard, Honey, Grapeseed Oil.
  2. Add finishing notes: Salt, Cayenne.
  3. Cap the jar and shake until emulsified.

Provenance

Greg Vernick works in Modern American / Philadelphia at Vernick Food & Drink; credentials include James Beard Best Chef: Mid-Atlantic 2017 (Vernick Food & Drink).

Adapted from a Greg Vernick recipe (Greg Vernick / CBS This Morning (The Dish)).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Greg Vernick / CBS This Morning (The Dish) (published as “Buttermilk Vinaigrette”). Full citation lives in Provenance.

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