PANTRYFLEX

On the jar: Pacific Perfect

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Honey-Dijon Vinaigrette

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

Wolfgang Puck's Pacific Perfect, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Honey 15 ml, Vinegar 30 ml, Olive Oil 120 ml
Dijon Mustard 30 mlHoney 15 mlVinegar 30 mlOlive Oil 120 ml

Ingredients

  • Dijon Mustard — 1 part → 30ml (batch)
  • Salt — to taste
  • Pepper — to taste
  • Honey — 1/2 part → 15ml
  • Vinegar — 1 part → 30ml
  • Olive Oil — 4 parts → 120ml

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Honey, Vinegar, Olive Oil.
  2. Add finishing notes: 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.

1 kitchen · 1 star · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Originally published as Perfect Vinaigrette.

Adapted from a Wolfgang Puck recipe (Food Network / Wolfgang Puck's Cooking Class).

More from this kitchen

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 Food Network / Wolfgang Puck's Cooking Class (published as “Perfect Vinaigrette”). Full citation lives in Provenance.

Add to a jar