PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Canal Mustard Seed

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

Mustard Seed from a starred kitchen.

Ratio

Ratio by volume: Canola Oil 100 ml, Mustard Seed 30 ml, Dijon Mustard 15 ml, Red Wine Vinegar 15 ml, Capers 15 ml
Canola Oil 100 mlMustard Seed 30 mlDijon Mustard 15 mlRed Wine Vinegar 15 mlCapers 15 ml

Ingredients

  • Canola Oil — 100ml rapeseed oil
  • Mustard Seed — 2 tbsp yellow, toasted (30 ml)
  • Dijon Mustard — 1 tbsp (15 ml)
  • Red Wine Vinegar — 1 tbsp Cabernet Sauvignon vinegar (15 ml)
  • Garlic — 1 clove, crushed
  • Capers — 1 tbsp in brine, drained and chopped (15 ml)
  • Salt — to season (2 g)
  • Pepper — to season (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Canola Oil, Mustard Seed, Dijon Mustard, Red Wine Vinegar, Capers.
  2. Add finishing notes: Garlic, 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

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Mustard Seed Dressing.

Adapted from a recipe published by Tom Kerridge in Tom Kerridge's Proper Pub Food (2013) via tomkerridge.com.

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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 Kerridge's Proper Pub Food (2013) via tomkerridge.com (published as “Mustard Seed Dressing”). Full citation lives in Provenance.

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