How to Make an Easy Mustard Vinaigrette

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Here’s how to easily get the perfect flavor and consistency with your mustard vinaigrette every single time.

How to Make an Easy Mustard Vinaigrette

Kitchen staples are fascinating and I think they can tell you a lot about the way someone eats and cooks. Or doesn’t cook if you only have soy sauce packets. But if you’re reading a food blog, I’m sure there are a handful of staples you always have on hand. In our house to name a few, it’s olive oil, vinegars (an embarrassing quantity and variety), lemons, pickles, yogurt and mustard. Always (we clearly like bright flavors…). Today we’re focusing on why mustard makes the cut.

Sure, it’s great for sandwiches and mixing for deviled eggs. It’s a great base to a meat marinade. But the winner for me is that it makes one heck of a creamy salad dressing. Because mustard seeds naturally contain lecithin it means your vinaigrette salad dressing will be emulsified and thick instead of sad and watery. I think many people shy away from home made vinaigrette dressings because they separate and they feel like they can’t get the consistency right. So, seriously: use mustard. It’s going to change your salad game.

You can enter to win some great prizes (Hello, Le Creuset set!) for submitting your best tip for using Maille products below!


How to Make an Easy Mustard Vinaigrette

How to Make an Easy Mustard Vinaigrette

In this video and recipe we use Maille whole grain and dijon mustard. The whole grain is what we like to use for our recipes (remember this butternut burrata salad? Or this caraway potato salad?) because it adds a great visual layer and a nice texture. Mustard in general is great, but honestly adding the whole grain dijon makes you look extra fancy and smart.

How to Make an Easy Mustard Vinaigrette

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How to Make an Easy Mustard Vinaigrette
 
Here's how to easily get the perfect flavor and consistency with your mustard vinaigrette every single time.
Author:
Recipe Type: Main
Ingredients
  • 2 tablespoons apple cider vinegar (or vinegar of choice-sometimes we do balsamic)
  • 1 teaspoon minced raw garlic
  • 1 teaspoon Maille dijon
  • 1 teaspoon Maille whole grain dijon
  • salt and pepper
  • ¼ cup EVOO
  • optional: sprinkle of sugar or drizzle of honey
  • optional: fresh herbs (or toss in salad which is what my Grandma does)
Instructions
  1. Whisk to combine. Start with a small amount to toss greens. Add more if desired.
 

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