shake · mayo
★ STARRED KITCHENPrep 5 minHearthpoint Honey-Mustard
Independent adaptation of a publicly published Woongchul Park recipe. Not affiliated with, sponsored by, or endorsed by Woongchul Park.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — egg yolk 50 g
- Dijon Mustard — Dijon mustard 10 g
- Honey — honey 20 g
- Salt — salt 4 g
- Neutral Oil — pomace / neutral oil 400 g
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Honey, Neutral Oil.
- Add finishing notes: Egg Yolk, 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.
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First run is small.
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Provenance
Woongchul Park. Korean–French. Cited awards include: Michelin 1* (Sollip, London).
Originally published as Honey–Dijon Mayonnaise.
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 Woongchul Park / FOUR Magazine (Sollip beef tartare) (published as “Honey–Dijon Mayonnaise”). Full citation lives in Provenance.