If you have mustard left at the bottom of the jar, here’s a clever trick. Make a delicious honey mustard vinaigrette. With just a handful of simple ingredients, this recipe transforms everyday seasonings into a sweet and savory dressing that will elevate any type of salad. I like to use Dijon he mustard in this creation. The flavor will be richer. But you can also use your other favorite types of mustard.
Recipe notes:
• You can make this recipe directly in the jar using leftover mustard, or you can mix everything together in a separate bowl.
• White wine vinegar is usually used, but you can also substitute apple cider vinegar, sherry vinegar, champagne vinegar, or red wine vinegar. All are delicious and create slightly different flavors.
• Adding a little honey balances the acidity and creates a creamier, firmer texture. That said, you can also leave it out if you prefer a particularly tangy dressing. You can also replace the honey with lemon juice for a subtle citrus flavor.
- Preparation time
- total time
This recipe makes 1/2 cup
- • 1/3 cup extra virgin olive oil
- • 2 tablespoons white wine vinegar
- • Dijon mustard 1-2 teaspoons
- • 1 teaspoon honey
- • 1/4 teaspoon garlic powder
- • 1/4 teaspoon kosher salt
- • ground black pepper to taste
Pour all ingredients into a mason jar or mustard bottle, leaving only 1-2 teaspoons of mustard at the bottom. Close the lid tightly and shake vigorously until emulsified and mixed well. If it’s not velvety smooth, stir it with a spoon until it’s the perfect consistency. Alternatively, you can make it in a small bowl using a whisk. Season to taste with salt, pepper, and your favorite herbs (chopped or dried).
Store in an airtight container in the refrigerator for up to 1 week. The oil will solidify in the refrigerator, so be sure to let it sit at room temperature for about 15 minutes before using (stir well to reblend the ingredients).
Nutrition: 2 tablespoons.
Try my lemon vinaigrette!
