|Nutritional Guidelines (per serving)|
|Servings: 1 cup (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula (3 parts oil to 1 part vinegar or a ratio of 3:1) and a delicious salad dressing in its own right.
Ballpark mustard simply won't do here. For the best flavor possible, a Dijon or whole-grain mustard is the way to go. Dijon is made from brown or black mustard seeds, white wine, and seasonings, while whole-grain mustard hasn't been ground to a complete paste, but has partial mustard seeds visible. They both can pack a spicy punch.
As far as the oil goes, any oil labeled "vegetable oil" or "salad oil" is fine for this recipe. You also can use any light, neutral-flavored oil like safflower, canola, or soybean oil.
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 3/4 cup salad oil
- Kosher salt (to taste)
- White pepper (or freshly ground black pepper, to taste)
Gather the ingredients.
Combine the vinegar and mustard in a glass or stainless-steel bowl and whisk them together briefly.
Place the mustard-vinegar mixture along with the oil and seasonings in a blender and mix for about 10 seconds or until fully combined.
Transfer to a glass bowl and let stand for 30 minutes to let the flavors marry. Give the dressing a good whisk immediately before serving.
Store any leftovers in a screw-top jar and refrigerate. Let it come to room temperature and then shake vigorously before using.
Anatomy of a Vinaigrette
At its most basic, a vinaigrette is an emulsion made with a ratio of 3 parts oil to 1 part vinegar or 3:1. This can be used as a jumping off point for any number of variations, including trying different kinds of vinegar (balsamic, white wine, red wine) and oil (salad, olive, walnut, avocado).
Sometimes the 3:1 ratio doesn't work with all oils and vinegars so a little experimentation is in order. Whip up a small batch and dip a lettuce leaf in it, shake it off, and sample. Make any adjustments necessary.
When you've got the correct ratio, experimenting with chopped herbs, citrus juices, garlic, onion, shallots, and condiments like mustard, Worcestershire sauce, and others can produce an array of vinaigrettes to be paired with any meal.