Making your own homemade salad dressing is super easy to do and this Mustard Vinaigrette is no exception! Not only do you avoid unwanted additives (including refined sweetener), but the taste is far superior to the store-bought stuff.
Just shake all the ingredients together in a jar and drizzle over your salad, chicken, or fish dishes for a little added flavor. There are so many variations you can create for a delicious addition to your meal.
Tried this last night for dinner and it was amazing! My extremely picky husband has been resistant to switching to real food, but I’m trying little by little. He loved this dressing on his salad.
Ingredients Needed to Make Mustard Vinaigrette
- Olive oil – I recommend finding an organic extra-virgin olive oil.
- White wine vinegar – You could also sub champagne vinegar.
- Mustard – Just your regular yellow mustard will do, or you could use whole-grain or Dijon mustard.
- Salt – Not too much, just a 1/4 teaspoon.
- Garlic – One clove peeled and minced.
- Paprika – Just a pinch is needed.
- Pepper – To taste.
How to Make Easy Mustard Vinaigrette
Simply combine all your ingredients in a jar (or the bottle mentioned below), screw a lid on the top, and shake to mix! The dressing will naturally separate over time, so you may need to shake it up more if you’re having it leftover. While not necessary, if you emulsify it with an immersion blender or even a milk frother (like you’d use for a coffee), the dressing will take much longer to separate.
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 wholesome ingredients.
What Recipes are Included on the Bottle?
The recipes include Asian, Caesar, French, Greek, Italian, Vinaigrette, Balsamic Vinaigrette, and Honey Mustard—all of which you can make and store in this bottle.
Perfect for Gifts
We’ve had ours for several years now, and we absolutely love it! Many of our family and friends also now have one of these salad dressing bottles 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 $12 a pop this one is hard to beat. :)
What to do With Homemade Salad Dressing
Homemade dressings only last about a week so you’ll need to meal plan if you want to use it up.
- Salads: You can use this mustard vinaigrette dressing on any type of salad but it’s especially great on mild-flavored mixed salad greens.
- Marinade: Cover chicken or pork in mustard vinaigrette and let it sit overnight to marinade before cooking.
- Pasta salad: Start with cooled or leftover whole grain pasta and add in some fresh veggies like cucumber, green pepper, and red onion. Toss with mustard vinaigrette.
- Sandwich topping: Add a splash of homemade dressing to a meat sandwich for extra flavor.
Why Does Homemade Oil Vinaigrette Get Hard in the Fridge?
If you haven’t made an oil based homemade vinaigrette before it can be a little disappointing to find your dressing hardened or thickened after few hours in the fridge. This is normal! When exposed to cold temperatures, olive oil solidifies to a consistency that resembles butter.
The good news is that once an oil based dressing warms up it will be back to normal. Make sure you let your oil sit out a bit before using it, and don’t forget to shake the bottle before each use in case any ingredients have separated.
Does This Vinaigrette Dressing Use Yellow Mustard or Dijon?
I made my dressing with yellow mustard, but you could use organic Dijon mustard too. Compared to yellow mustard’s mild flavor, Dijon typically has more tang and spice. If you decide to use Dijon mustard in your homemade vinaigrette dressing, choose a variety that doesn’t have large seeds.
How to Use Dry Mustard Powder Instead of Prepared Mustard
Using dry mustard powder in this recipe is also an option, but it may not turn out the same. Mustard powder is just ground up mustard seeds; it’s much spicier than prepared mustard. Prepared mustard also includes other spices to help give it a balanced flavor.
If you want to use mustard powder, only use 1/3 of a teaspoon. You can always add more to adjust for taste. If you find your vinaigrette lacking flavor with just mustard powder, add more garlic and paprika.
Can I Add Honey to Make a Honey Mustard Vinaigrette?
Yes! I was trying to avoid added sugar in this recipe, but if you want a sweeter homemade dressing honey is a great real food ingredient for vinaigrette. To make honey mustard vinaigrette, simply add a teaspoon of honey to your dressing. Adjust to taste as needed.
Is This Easy Mustard Vinaigrette Dressing Healthy?
Healthy eating looks different for every family. In our house, anything made with real food ingredients and no added sugar is considered healthy; especially something like salad dressing that’s used to top leafy greens!
All the fat in this recipe comes from olive oil, which is considered a healthy fat. If you choose organic, whole grain mustard there’s also no added sugar or highly processed ingredients.
While we don’t have any complex dietary needs in our house, the low carb count in this easy mustard vinaigrette makes it a diabetic friendly salad dressing option.
Other Homemade Salad Dressing Recipes
After you make the Easy Mustard Vinaigrette dressing recipe below, here are some more dressing recipe ideas to try!
- Blue Cheese Dressing
- Ranch Dip (can also be thinned out with milk to be more of a dressing)
- Green Goddess Dressing
- Honey Mustard (equal parts honey and mustard)
- Also, don’t forget—just plain Olive Oil and Balsamic Vinegar!
If you love salads, here are some of my favorites to try.
64 thoughts on “Easy Mustard Vinaigrette”
I’m not rating your recipe because I didn’t actually follow it – but it made a great “jumping off” point for me to create the dressing I needed today! I had made some spicy chickpeas (not roasted) for my husband, and they needed some sort of dressing. I normally avoid vinaigrettes because they’re too oily for my taste, but by making it myself I could adjust the proportions. I used 4 parts EVOO, 3 parts just plain distilled vinegar, and 1 part yellow mustard. I added no other herbs or spices because the chickpeas were so spicy. For myself I made up a bowl of spinach and bitter greens and added the chickpeas tossed with the dressing as a topper. Delicious! [side note – it also fit my Weight Watchers meal plan perfectly]
I tried this yesterday and it is so good. I just added a teaspoon of garlic powder, so that I can store this on the counter. This way I can use it when I need to and not have to worry about it getting so thick.
What would you recommend to increase the viscosity of vinaigrette dressing so they cling a little better to the greens?
Hello. I think the mustard helps a lot.
Just had to compliment your dressing bottle choice. We have that same one, and we absolutely love it!!
As an alternative to diet salad dressing, I mix 1 tsp. of prepared mustard and 1 tsp. honey for a side salad. (Yes, I measure.) 20 calories.
Hi, how long can each of these be stored in the fridge, approximately. Thanks!
I use either whole grain mustard or dijon (instead of the yellow mustard) and sometimes I use dried shallots (that I get at World Market) if I’m worried about being stinky after eating it with garlic, lol.