Mustard Vinaigrette

By Martha Rose Shulman

Mustard Vinaigrette
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
5(928)
Comments
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A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.

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Ingredients

Yield:About ⅔ cup
  • 1rounded tablespoon Dijon mustard
  • 1½tablespoons red wine vinegar or sherry vinegar
  • 1tablespoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • ½cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1small garlic clove
Ingredient Substitution Guide
Nutritional analysis per serving (5.333333333333333 servings)

185 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 14 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 72 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.

  2. Step 2

    Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Tip
  • Advance preparation: This dressing will keep well in the refrigerator for a few days. Remove the garlic clove before storing.

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Ratings

5 out of 5
928 user ratings
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Comments

Lizzie G

I made this quickly as is and packed to a dinner (I did not taste along the way). Needs less olive oil, which masked the important other flavors (lemon, garlic, dijon). Recommend adding half the oil and add more oli, as needed, to taste.

JoJo

Used this in a potato salad with orange and green peppers, red onion, and green beans. Added in some fresh tarragon. Excellent!

TutyL

Toss kale with dressing, top with hard boiled egg, ham slices, and croutons...super supper!

Anissa D.

I took the suggestion to halve the oil, and I used rosé balsamic vinegar. Delicious!

Eric Halvorson

Halve the olive oil - or double the rest, and add 1/2 tsp tarragon. Perfection!

Kim J

I used 1/2 grape seed oil and 1/2 EVOO and it was perfect! love this recipe!

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