Recipe: Simple Mustard Vinaigrette

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Making your own homemade salad dressings can actually be fairly simple, and the taste is far superior to the store bought stuff. Plus most packaged salad dressings are full of unnecessary additives (including refined sweeteners) that you would never cook with at home…so this is a great place to start when it comes to making the switch to real food. Below is a super simple recipe for the pictured Mustard Vinaigrette along with some other tips and recipes to keep your salads fresh and fun!

simple mustard vinaigrette

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First of all, I must share:
The Best Salad Dressing Invention Ever!

salad-dressing-bottle

This bottle may not look like much, but detailed on the side are 8 different salad dressing recipes in a “fill to here” type fashion. It does call for some refined oils and such, but nothing that can’t easily be substituted for more whole ingredients. The recipes include Asian, Caesar, French, Greek, Italian, Vinaigrette, Balsamic Vinaigrette, and Honey Mustard – all which you can make and store in this bottle. We’ve had ours for several years now and it’s as good as new – we absolutely love it! And many of our family and friends now have one of these salad dressing bottles as well because one holiday season I went a little crazy and bought one for just about everybody I know. I just love practical gifts and at less than $9 a pop this one is hard to beat. :)

Okay, so back to recipes. Here are a few easy ones to get you started…along with the vinaigrette below!

  • Blue Cheese Dressing
  • Ranch Dip (can also be thinned out with milk to be more of a dressing)
  • Honey Mustard (equal parts honey and mustard)
  • Also, don’t forget – just plain Olive Oil and Balsamic Vinegar!

 

5.0 from 7 reviews
Simple Mustard Vinaigrette
Serves: 5 ounces
 
Ingredients
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon yellow mustard
  • ¼ teaspoon salt
  • 1 clove garlic, minced
  • Pinch paprika
  • Black pepper to taste
Instructions
  1. Pour all ingredients into a small mason jar. Put on the lid and shake vigorously (i.e. emulsify) until well blended.

    Store the dressing in the jar in the fridge - the oil will harden when cold so be sure to let it sit out or warm it up a bit each time before using.

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49 comments to Recipe: Simple Mustard Vinaigrette

  • Becca

    SO SO good. Thank you! I can’t wait to try the blue cheese dressing too.

  • Elese

    I make a version of this and have it on hand all the time! I have tried to get away from using mayo so have put my mustard vinaigrette on everything from potato salad to cole slaw–it’s amazing! I use a combo of mustards and especially love the addition of a course- ground mustard. And I always add a little heat with cayenne or chili pepper flakes. The recipe allows for lots of subs of mustard, vinegar (I love Bragg’s apple cider) and the addition of a little fruit jelly if you’re using red wine vinegar or balsamic. You really can’t mess it up!

  • How much olive oil and Balsamic Vinegar to make that dressing? Thanks!!

  • Claire Smoker

    I love making my own dressings! Buying this jar now, thanks for the tip. I’m buying on Amazon through your link so I hope you get some benefit! :) (Keep up the good work, love your blog!)

  • Jessie

    This looks awesome (as does the cool bottle)! I can’t wait to try and make this – possibly making adjustments or at least doing the math for calories when using this in a spritzer.
    I’m buying the bottle for myself and for a friend who eats clean and has a ridiculous amount of allergies (corn and wheat!).
    Thank you so much!

  • Ceri

    Oh my goodness, this dressing is so yummy. In the past 24hrs, I’ve had it 3 times.

  • […] to your homemade dressings for a slightly nutty flavor. If you’re making a simple Balsamic or Mustard vinaigrette, just add about 1 Tablespoon of ground flaxseed to 3 Tablespoons of vinegar. You can add more or […]

  • Alyssa B.

    This was awesome! I usually just do oil and vinegar on my salad because of the lack of “real food” salad dressings in my grocery store. I cut the recipe in half (in case I didn’t like it–that’s quite a bit of olive oil for a test recipe!). I also used spicy Dijon instead of yellow mustard. I love it. I stopped eating salads months ago because I was sick of just oil and vinegar. I think I’ll have to pick up some more lettuce at the store this week!

  • […] 100 Days of Real Food’s Simple Mustard Vinaigrette […]

  • Trish

    Do you know how long the salad dressing would last in the fridge in a tightly sealed mason jar?

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