PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Maplelane Honey-Mustard

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

From a starred kitchen.

Ratio

Ratio by volume: White Balsamic 15 ml, Dijon Mustard 15 ml, Lemon Juice 30 ml, Honey 15 ml, Olive Oil 75 ml
White Balsamic 15 mlDijon Mustard 15 mlLemon Juice 30 mlHoney 15 mlOlive Oil 75 ml

Ingredients

  • Shallot — 1 shallot, finely sliced
  • White Balsamic — 1 Tbsp white balsamic vinegar (15 ml)
  • Salt — sea salt (2 g)
  • Pepper — black pepper (0.5 g)
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Honey — 1 Tbsp honey (15 ml)
  • Olive Oil — 5 Tbsp EVOO (75 ml)

Method

  1. Pour to the lines in order (bottom → top): White Balsamic, Dijon Mustard, Lemon Juice, Honey, Olive Oil.
  2. Add finishing notes: Shallot, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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

Theo Randall. Italian / London. Cited awards include: Michelin (Theo Randall at the InterContinental lineage).

Originally published as Honey Mustard Dressing.

Adapted from a Theo Randall recipe (Theo Randall / Guardian Feast (Verdura)).

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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 Theo Randall / Guardian Feast (Verdura) (published as “Honey Mustard Dressing”). Full citation lives in Provenance.

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