The best way to use up the very last bit of mustard in the jar is to shake it out using other ingredients to make an easy custom salad dressing for your favorite salad. Tweak this general blueprint for mustard jar salad dressing any way you like — use your favorite kind of mustard (whole grain is delicious in this recipe), the chopped fresh herbs of your choice, finely chopped onion or shallot for a little zip, an acid like lemon juice or vinegar, and enough olive oil to create an emulsion. You can watch this easy technique in the video below.
The dressing will stay fresh tightly capped in its jar for up to a week, and also makes a great marinade for chicken, pork tenderloin, or vegetables destined for the grill.
Bottom of the Jar Salad Dressing
- 1 mostly empty jar of Dijon mustard
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon finely chopped chives
- 1 tablespoon finely chopped shallot
- Juice of 1/2 lemon
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 teaspoon cold water (optional)
Gather the ingredients.
Pour all dressing ingredients into the jar, except salt and pepper.
Cap tightly and shake vigorously, up and down and side to side, until mixture has thickened and emulsified (about 30 seconds).
Season to taste with salt and pepper.
If the dressing seems too thick, add up to a teaspoon of cold water half a teaspoon at a time until you reach the desired consistency.
Pour directly from the jar onto your favorite salad and toss lightly before serving.