The newest addition to my healthy salad dressing collection is here: Mustard Salad Dressing which is made with brown German mustard, grated shallot (or onion) and white wine vinegar. It is full of bold bright flavor and pairs with a variety of salad ingredients. It was inspired by the salad dressing I loved on a recent trip to Germany.

a white pitcher pouring German salad dressing over a salad with beets and onions

Why You’ll Love This Recipe For Mustard Salad Dressing

We just got back from a 10 day trip to Germany and I fell in love with the delicious tangy mustard salad dressings we had there. I wouldn’t have expected to fall in love with a salad dressing in Germany, but that’s just what happened. I mean, I thought Germany was known for its sausages (it is!) and schnitzels (and beer!) not for its salads. How wrong was I?!

Traditional architecture in Beilstein in the Mosel valley in Germany. Photo by Katie Webster of Healthy Seasonal Recipes
A sausage sampler plate in the Moselle River Valley in Germany |
a little girl in traditional German clothing in the Mosel in Germany |

After discovering just how good these German salad dressings were I ordered salads everywhere we went. They were all laced with refreshingly bright salad dressing made with (local) white wine vinegar and tons of robust German mustard in them.

For today’s post, I reverse-engineered the German Mustard Salad Dressing to the best of my abilities and I am so pleased with the slightly spicy, tangy, and bright mustard vinaigrette recipe I came up with.

It is perfect with a wide variety of salads. Try it on Garden Salad, our Fall Cobb Salad or our Spinach Salad with Bacon and Eggs. Or create your own composed salad with pickled beets, hard boiled eggs and your favorite veggies.

mustard salad dressing in a jar

Key Ingredients

  • White wine vinegar: I used white wine vinegar because it gives the most authentic flavor. If you wanted an alternative, I would suggest apple cider vinegar, but that will change it.
  • German or brown mustard: Good German mustard is just vinegar, salt and mustard seeds. Look at the back label of your mustard and make sure that’s all that’s in yours. Stay away from any with sugars, corn syrup or horseradish.
  • Onion or shallot: These are both grated. It adds a totally different dimension to the flavor of the dressing without a big chunk of onion or shallot hitting you.
  • Seasonings: Salt, ground pepper and sugar (optional).
  • Oil: I use both avocado oil or organic canola oil and Extra-virgin olive oil in this recipe.
  • Sugar: This is optional. I didn’t need it but if you are used to bottled dressings, try adding a little bit of sugar. It will help to balance the acidity in this dressing.

How To Make Mustard Salad Dressing

Whisk together the vinegar, mustard, onion, salt, pepper and sugar (if using) in a medium bowl.

Whisk in the avocado oil and olive oil.

Store the German salad dressing in a jar in the refrigerator up to 4 days.

Two colorful salads with two glasses of white wine, a crock of german mustard and a jar of mustard salad dressing on a gray farm table

FAQs and Expert Tips

How to store this dressing?

Once you’ve used what you want, store the rest in a jar in the fridge for up to 4 days. It may firm up, but when you’re ready to use it again, you can reliquify it by setting the jar into a warm water bath for 4 or 5 minutes. Then just shake it up.

Is this easy mustard vinaigrette dressing healthy?

In my opinion, I find this mustard vinaigrette dressing to be healthy, as it’s made with real foods and ingredients, and very minimal sweetener.

Can I add honey to make a honey mustard vinaigrette?

Yes. I have sugar listed as an optional ingredient, but you could absolutely use honey instead. Add 1/2 to 1 teaspoon to start, then adjust to taste.

Can I use dry mustard powder instead of prepared mustard?

Although the dressing might not turn out exactly the same, you could use dry mustard instead. Only use about 1/3 teaspoon of dry mustard powder to start, as it can become overpowering pretty quickly. Add more to taste, if desired.

What is the best kind of mustard for salad dressing?

I use brown mustard but Dijon would also work or coarse ground Dijon mustard. Yellow mustard can work in a pinch but is not quite as strongly flavored.

Why does homemade vinaigrette get hard in the fridge?

When homemade olive oil-based vinaigrette gets refrigerated it will harden to the consistency of softened butter. This is because of the olive oil, which solidifies once it gets cold. Don’t worry though, it’ll return to liquid quickly after placing the dressing in room temperature.

Why is mustard important in a salad dressing?

Mustard is a natural source of lecithin which is an emulsifier. That means it will hold the oil in suspension with the vinegar. Using the blender will also help emulsify the dressing.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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mustard dressing in a jar

Mustard Salad Dressing


A simple home-made salad dressing made with brown German mustard, finely grated shallot and white wine vinegar.


  • ¼ cup white wine vinegar
  • 1 tablespoon German or brown mustard
  • 1 ½ teaspoon grated onion or shallot
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ to ½ teaspoon sugar, optional
  • ¼ cup avocado oil or organic canola oil
  • ¼ cup extra-virgin olive oil


  1. Whisk vinegar, mustard, onion, salt, pepper and sugar if using in a medium bowl. Whisk in avocado oil and olive oil. Store in a jar in the refrigerator up to 4 days.


Cooking Tip: If after refrigeration it becomes solid, bring to room temperature by setting the jar in a warm water bath for 10 minutes.

Whole 30: Do not use the sugar to keep it compliant.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: sauces and marinades
  • Cuisine: German


  • Serving Size: 2 tablespoons
  • Calories: 126
  • Sugar: 0
  • Fat: 14 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g

Keywords: Mustard Salad Dressing, Mustard Dressing, Mustard Vinaigrette

This Mustard Salad Dressing Recipe is Part of A Meal Prep Plan

This recipe is featured in a Meal Prep Plan which also includes four more make ahead dinners. In this plan, I give you the prep list, shopping list and plan to prep on the weekend, so you can have all your weeknight meals ready to go with 20 minutes (or less) of time in the kitchen! 

Here’s the complete menu:

  1. Monday: Fish with Pineapple Salsa and 10 Minute Coconut Rice with Spinach
  2. Tuesday: Easy Enchiladas with Mexican Slaw
  3. Wednesday: Soupe Au Pistou and Baguette
  4. Thursday: Apple & Ham Quesadillas with Spinach Salad with Mustard Salad Dressing
  5. Friday: Slow Cooker White Chicken Chili, wholesome cornbread

To get the full details, print your shopping list and get started, head over to the plan for the  Meal Prep For The Week  to check it out!