Mustard Seed Dressing

Name: Mustard Seed Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) Canola Oil; 2 tbsp yellow, toasted (30 ml) Mustard Seed; 1 tbsp (15 ml) Dijon Mustard; 1 tbsp Cabernet Sauvignon vinegar (15 ml) Red Wine Vinegar; 1 clove, crushed Garlic; 1 tbsp in brine, drained and chopped (15 ml) Capers; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SIRLOIN, ROAST BEEF & POTATO SALAD

In the published recipe, this is the dressing for flash-fried sirloin steak.

Tom Kerridge's mustard seed dressing for steak.

On the jar

MUSTARD SEED

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 1.95× recipe

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Ratio

CANOLA OIL 100 mlDIJON 15 mlRED WINE VIN 15 ml

Ingredients

Canola Oilabout 6 Tbsp (100 ml)
Mustard Seed2 tbsp yellow, toasted (30 ml)
Dijon Mustard1 tbsp (15 ml)
Red Wine Vinegar1 tbsp Cabernet Sauvignon vinegar (15 ml)
Garlic1 clove, crushed
Capers1 tbsp in brine, drained and chopped (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): CANOLA OIL, DIJON, RED WINE VIN.
Season to finish: MUSTARD SEED (to taste), GARLIC (2 cloves), CAPERS (to taste), SALT (about ¾ tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 stars

Mustard Seed Dressing★ STARRED KITCHENOn the jar: MUSTARD SEED
Niçoise Yogurt-Herb Dressing★ STARRED KITCHENOn the jar: NIOISE
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Wasabi-Soy-Honey Sesame Dressing★ STARRED KITCHENOn the jar: WASABISOYHON

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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).

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.95× 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 Tom Kerridge's Proper Pub Food (2013) via tomkerridge.com (published as “Mustard Seed 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.

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