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.

Mustard Salad Dressing

Name: Mustard Salad Dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Cuisine: German
Ingredients: 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

Description

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

Ingredients

Units Scale

1/4 cup white wine vinegar
1 tablespoon German or brown mustard
1 1/2 teaspoon grated onion or shallot
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 to 1/2 teaspoon sugar, optional
1/4 cup avocado oil or organic canola oil
1/4 cup extra-virgin olive oil

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Instructions

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.

Notes

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

Nutrition

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