Mustard Vinaigrette

Name: Mustard Vinaigrette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 0
Ingredients: White wine vinegar 3 tbsp; Extra virgin olive oil 9 tbsp; Mustard 1 ½ tbsp; Salt 1 pinch; Black pepper to taste

it es fr de br

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 96
Carbohydrates g 0.6
of which sugars g 0.2
Protein g 0.4
Fats g 10.2
of which saturated fat g 1.43
Fiber g 0.3
Sodium mg 96

Difficulty: Very easy
Prep time: 5 min
Cook time: 5 min
Makes: pieces
Cost: Very low

PRESENTATION

Mustard vinaigrette is that perfect touch for a crisp salad. You know, the kind that brings to mind charming French bistros with checkered tablecloths and a basket of fresh bread. So... Here’s the thing, the blend of Dijon mustard dressing and tangy vinegar mixed with a bit of oil gives this dressing its zippy taste and bright, almost golden color. In France, it’s a staple, for real, often poured over simple greens or crunchy crudités, adding a little kick to any salad. A homemade mustard vinaigrette stands out with its pungent twist—sharp yet smooth, waking up your taste buds without overpowering the dish. It's nostalgic, like sitting at a Parisian sidewalk café, hearing the clatter of plates and smelling fresh herbs in the air.

Throughout France, every mustard vinaigrette has its own twist—some add a touch of honey for sweetness, others amp up the Dijon for a bold flavor, and a few sprinkle fresh herbs for extra freshness. Pretty simple, really. The beauty of this easy salad dressing is its versatility; it pairs well with anything from leafy greens to thinly sliced radishes or carrots. People love this healthy vinaigrette recipe for being light yet flavorful, letting the veggies really really shine while maintaining that special French vibe. Plus, it is also a simple way to elevate a meal, even when you’re just grabbing whatever is in the fridge. And look, many folks are curious about how to make mustard vinaigrette because it’s super handy to have around and can totally revamp your salad routine. Whether you prefer it more tangy or a bit extra creamy, this dressing always feels fancy yet remains so easy and approachable. Seriously good.

How to prepare Mustard Vinaigrette

To prepare the mustard vinaigrette, take a large bowl in which you will pour the salt 1. Dissolve it with the vinegar 2 using a hand whisk. Alternatively, you can use the balloon whisk or an immersion blender. While whisking, add the mustard 3 and mix the ingredients well.

Emulsify with the extra virgin olive oil in a thin stream 4. Adjust with salt and pepper and continue whisking 5 until the vinaigrette is homogeneous: the oil should be completely emulsified with the vinegar and mustard. At this point, your mustard vinaigrette is ready to use 6.

Storage

It is recommended to use the mustard vinaigrette as soon as it is ready, as the liquid part (vinegar) and the oily part (oil) will tend to separate over time.

Alternatively, it can be stored in the refrigerator for up to 2 days. Place it in a tightly sealed glass jar. Before using it, emulsify it again.

Freezing the mustard vinaigrette is not recommended.

Tip

For a more aromatic flavor, try perfuming your mustard vinaigrette with a chopped mix of herbs: thyme and dill if you want to dress fish, a very fine chop of sage and rosemary if you will add it to meat to flavor it. But you can always opt for the classic basil: the go-to of aromas!

Trivia

It seems that the production of mustard as a food condiment has been regulated since 1390 in France. However, the first guild of mustard producers, the so-called "mustard makers," was only established in the 16th century, and from that moment, the appreciation of mustard saw constant growth.

For the translation of some texts, artificial intelligence tools may have been used.