On the jar: Saffrondock Broken-Egg
shake · dressing
NATIONAL AWARD WINNERPrep 5 minLemon Juice Dressing
Independent adaptation of a publicly published Vivian Howard recipe. Not affiliated with, sponsored by, or endorsed by Vivian Howard.
Vivian Howard's Saffrondock Broken-Egg, from the published recipe.
Ratio
Ingredients
- Boiled Egg — 2 cut into eighths
- Lemon Juice — 2 1/2 Tbsp (37.5 ml)
- Olive Oil — 2 Tbsp (30 ml)
- Dijon Mustard — 1 tsp (5 ml)
- Salt — 1/2 tsp (3 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Dijon Mustard.
- Add finishing notes: Boiled Egg, Salt.
- 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.
3 kitchens · 4 stars · 4 national awards
- Lemon Juice DressingNATIONAL AWARD WINNEROn the jar: Saffrondock Broken-Egg
- Creamy Scallion DipNATIONAL AWARD WINNEROn the jar: Glasshouse Creamy Scallion Dip
- Garlic-Anchovy Caesar Dressing★★★ KITCHENOn the jar: Napa Caesar
- Scallion Lemon Dressing★ STARRED KITCHENOn the jar: Indigohall Ramp Ranch
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Broken-Egg Dressing.
More from this kitchenFAQ
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 Deep Run Roots / vivianhoward.com (published as “Broken-Egg Dressing”). Full citation lives in Provenance.