PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Ironfield Mustard

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

Mustard from a national-award-winning chef.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Lemon Juice 15 ml, Dijon Mustard 15 ml, Garlic 10 ml, Olive Oil 133 ml
Red Wine Vinegar 30 mlLemon Juice 15 mlDijon Mustard 15 mlGarlic 10 mlOlive Oil 133 ml

Ingredients

  • Red Wine Vinegar — 2 Tbsp red wine vinegar (30 ml)
  • Lemon Juice — 1 Tbsp freshly squeezed lemon juice (15 ml)
  • Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
  • Garlic — 2 tsp minced garlic (10 ml)
  • Olive Oil — 1/2 cup plus 1 Tbsp olive oil (133 ml)
  • Salt — kosher salt, to taste
  • Pepper — freshly ground black pepper, to taste

Method

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

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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

Tom Douglas works in Pacific Northwest; credentials include James Beard Best Chef: Northwest 1994; James Beard Outstanding Restaurateur 2012.

Originally published as Mustard Vinaigrette.

Adapted from a Tom Douglas recipe (Tom Douglas / CBS The Dish (chop salad with corn, snap peas and bacon)).

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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 Tom Douglas / CBS The Dish (chop salad with corn, snap peas and bacon) (published as “Mustard Vinaigrette”). Full citation lives in Provenance.

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