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


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


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 6 reviews

Simple Mustard Vinaigrette
Serves: 5 ounces
  • 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
  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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45 comments to Recipe: Simple Mustard Vinaigrette

  • Assistant to 100 Days (Amy)

    Hi Raquel. This should help: ~Amy

  • Sandra

    Do you use yellow mustard powder or is it prepared yellow mustard?

  • Cassie

    Tried this last night for dinner and it was amazing! My extremely picky husband has been resistant to switching to real foods, but i’m trying little by little. He loved this dressing on his salad. He said it tastes just like the dressing from his favorite restaurant Outback Steakhouse! I will have to try the other dressing recipes too :)

  • Jolie

    This was really good! I didn’t have yellow mustard on hand, so used 2 tsp of Honey Dijon instead. Otherwise, I followed the recipe. This is now my new go to dressing. Husband liked it, too!

  • Hi,

    I just stumbled upon your website by chance and it looks intriguing; I will definitely visit again. I am a huge proponent of whole foods, myself. In addition to being healthier, whole foods simply taste better.

    I have made my own salad dressings for years and make one myself that is similar to the mustard vinaigrette recipe you have listed. I noticed that you recommended to store the dressing in the refrigerator, but to let it sit out before serving, as the oil will become hardened when refrigerated. Why do you refrigerate it in the first place? All of the listed ingredients are non-refrigerated items on their own. Is this done simply to have a slightly chilled dressing? Just curious, as I never refrigerate any of my dressings that do not require refrigeration.

    Jim Foster

    • Thanks for visiting our blog. Refrigeration is recommended for the minced garlic and mustard in this recipe…so that’s the reasoning. Plus I am just an extra cautious person when it comes to stuff like that :)

  • 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 […]

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