Classic Mustard Vinaigrette is one of my favorite salad dressings. A staple of French cooking, it is perfect with crunchier greens like romaine and frisee, it can do other things too, like making the perfect mayo-free potato salad, or adding its bite to a summery Salade Nicoise. And it's super easy to put together. It uses the classic 3 oil to 1 vinegar formula, plus a tablespoon of water to offset the sharpness of the mustard. You can make it in bulk in a jar to keep in the fridge, or as a one off in the bottom of the salad bowl, either way, it's delicious.
AuthorAnn Ogden GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it's super easy to put together.
In a jar or bowl, with a fork, beat the mustard and vinegar together with a pinch of salt and a grind or 2 of black pepper.
Gradually add the olive oil to the mustard vinegar mixture in a thin stream, beating as you go. This will help emulsify the sauce so that it doesn't separate. The slower you pour in the oil as you beat, the better the sauce will emulsify. When the oil is absorbed, beat in the water a teaspoon at a time.
That's it.
I don't like to add garlic to my dressings - I find the taste too strong. When I want the flavor, I prefer to rub a piece of cut garlic round the bottom of the salad bowl before adding the dressing.
If you prefer it stronger, then smash a garlic clove with your knife, peel it, pop it into the dressing and leave it to macerate.
Ingredients
Directions
In a jar or bowl, with a fork, beat the mustard and vinegar together with a pinch of salt and a grind or 2 of black pepper.
Gradually add the olive oil to the mustard vinegar mixture in a thin stream, beating as you go. This will help emulsify the sauce so that it doesn't separate. The slower you pour in the oil as you beat, the better the sauce will emulsify. When the oil is absorbed, beat in the water a teaspoon at a time.
That's it.
I don't like to add garlic to my dressings - I find the taste too strong. When I want the flavor, I prefer to rub a piece of cut garlic round the bottom of the salad bowl before adding the dressing.
If you prefer it stronger, then smash a garlic clove with your knife, peel it, pop it into the dressing and leave it to macerate.
