Mustard Vinaigrette

February 12th, 2014 by Erin Gennow
Mustard Vinaigrette

Mustard Vinaigrette

Mustard Vinaigrette

Like most dressings, Mustard Vinaigrette is simple and easy to make.  It’s the same proportions and technique as Basic Vinaigrette Dressing; you just add some Dijon mustard.  You can easily double or halve the recipe.  Use this on green salads, as a sauce for chicken, fish or pork, or as a dressing for a grain salad.

Total Active Prep Time: 5 minutes

Cook Time: 5 minutes

Makes: About 1 cup


¼ cup white wine vinegar

¾ cups extra virgin olive oil (or vegetable oil)

2 tablespoons Dijon mustard

⅛ teaspoon fine sea salt, or to taste


Glass Jar with Lid

Whisk or Blender, optional


Combine the ¾ cup extra virgin olive oil, ¼ cup white wine vinegar, 2 tablespoons Dijon mustard, and ⅛ teaspoon of fine sea salt in a jar.  Shake vigorously to blend.  Or, if you prefer, you can emulsify the dressing by blending it in a blender, or with a whisk.  Taste the dressing for salt.  The best way to taste the dressing is to dip a lettuce leaf in it and eat the leaf.  Add more sea salt if needed

Store in the refrigerator for up to a week.

Bring to room temperature (olive oil will solidify at cold temperatures) and shake before using.

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