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. It can be made whole-30 compliant, paleo, sugar-free, vegan and gluten-free.

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

If you a) don’t follow me on Instagram (you should be) and you b) don’t subscribe to my email list (you should be) then you probably c) had no idea that I took a month off from cooking and shooting and spent time with my family and d) took a trip to Europe with my husband while my kids were at sleepaway camp.

So let’s catch up about that! We went first to the Mosel in Germany and then to Alsace in France. We were gone a total of 8 days (not nearly long enough if you ask me) and had a spectacular time being together without our kids. I love those girls to death, but I love my husband too, and it was so nice to spend time with him just the two of us- with no responsibilities other than making it to our dinner reservations on time.

Traditional architecture in Beilstein in the Mosel valley in Germany. Photo by Katie Webster of Healthy Seasonal Recipes

The Mosel (or Moselle) is an area a little North and to the West of Frankfurt named for a surpentine river that runs through the bottom of the valley. It is flanked by hillsides covered with vineyards and has idyllic little villages all along the river, which pop up ever two or three kilometers. All of them filled with half timber Hansel and Gretel houses and buildings. There’s a very well maintained bike path that follows the river all the way from France to where the Mosel meets the Rhine! So there is plenty of recreating to do during the day. And there is lots of wines to sip by evening!

a little girl in traditional German clothing in the Mosel in Germany |

We biked, and hiked, and shopped and tasted wines. We visited and toured a Castle (they didn’t allow photography) and a mustard mill where they cold grind mustard. We got to learn all about it, and sample all the different blends. We learned that the cold grinding process preserves the strong mustard oils because the stone doesn’t heat up and singe them.  It made our eyes burn within a few minutes of the grinding process. I brought home several jars. We also went to a wine festival and watched an actual May Pole lifting ceremony! This little cutie above was in a traditional dance performance and was so proud to show me her clothes. I melt!

A sausage sampler plate in the Moselle River Valley in Germany |

This above photo was a sausage sampler plate at Haus Lipmann in Beilstein. The white sausage on the top left on top of the warm German potato salad was the only sausage that was served warm on this dish. It was very soft with a snappy natural casing and had herbs and spices in it. I think it was a knockwurst, but I am not sure. Let me know in the comments below if you know the name of it. We ordered this as an appetizer before an afternoon stroll and then had to roll ourselves out of there. That evening we didn’t have dinner until very late, and all we wanted was salad. The one I had that night was an arrangement of beautiful whole butter leaf lettuces with shaved red onions and finely crumbed very salty bacon on top. And the dressing will be forever embedded in my dreams!



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 it’s sausages (it is!) and schnitzels (and beer!) not for their salads. How wrong was I?! After that first salad I took it upon myself to order them everywhere we went. And I was delighted that they continued to be stellar! They were often beautiful massive composed art pieces with a bit of this and a bit of that, almost like a buddha bowl. Several had pickled beets on them, and one I tried had some sauerkraut on it! Most had hard boiled eggs. They were all laced with refreshingly bright salad dressing made with (local) white wine vinegar and tons of robust German mustard in them.

mustard dressing in a jar

Which brings me to my new recipe today! German Mustard Salad Dressing. I should say up front, don’t worry you don’t need to go to the German mustard factory if you want to make this. I also tested it with brown deli mustard and it is also great that way. But if you can find German mustard, all the better.

How To Make Mustard Salad Dressing

  • Grate The Onion (or Shallot):

    One of the details of this dressing is admittedly kind of annoying, but I really believe it makes a difference, is that you have to grate the shallot (or you can use onion if you need to) which is a pain in the neck kind of. But just do it, and you will know why when you taste the dressing.

    It adds a totally different dimension to the flavor of the dressing without a big chunk of onion or shallot hitting you.

  • Which Vinegar To Use:

    I used white wine vinegar because white wine reigned supreme in the area we were in, and when I was trying to recreate the dressing at home, it gave the most authentic flavor for sure.

    If you wanted an alternative, I would suggest apple cider vinegar, but that will change it. (Try my Apple Cider Vinaigrette too while you’re at it!)

  • Use Sugar (or No Sugar):

    The pure version of this recipe has no added sugar, and to my palate it doesn’t need any sugar at all. If you are following a sugar free diet, then you likely won’t miss it.

    But if you are used to bottled dressings, try adding the little bit of sugar. It will help to balance the acidity in this dressing.

  • Use The Best 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 is in yours. Stay away from any with sugars, corn syrup or horseradish. Those are not only unnecessary, but they are ways in which some large industrial mustard manufacturers cut corners. {I learned that at the mustard mill!}

    As I said above, if you want to sub in brown deli mustard go for it. It will work fine.

  • Store In The Fridge:

    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.

    Once you’ve used what you want, store the rest in a jar in the fridge. 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.

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

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! 


Thanks so much for reading! If you make this recipe please come back and let me know by leaving a star rating and review! 

Happy Cooking!


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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.


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

A table topped with plates of Salad