A sharp, tangy vinaigrette that cuts through rich meats and adds brightness to salads. Made in minutes with classic pantry staples.
Ingredients
a good pinch
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smokeandsoil.com/recipes/mustard-vinaigrette
by L Field
Prep
5 min
Total
5 min
Serves
4
Level
Easy
Method
prep
Ingredients
Combine the base
In a small bowl or jam jar, combine the Dijon mustard and white wine vinegar. Whisk or shake vigorously to combine until the mustard has fully dissolved into the vinegar. This initial step ensures the base of your dressing is smooth and well incorporated.
Health Notes
Made with healthy fats from olive oil, this vinaigrette is a simple way to add flavour without processed ingredients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
120
kcal
1g
carbs
13g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
Spring cabbage charred over direct heat, paired with smoky bacon and a sharp mustard vinaigrette. A quick seasonal side that earns its place on any plate.
Emulsify the oil
Slowly drizzle in the olive oil while whisking continuously. This process, called emulsification, is key to creating a stable, thickened vinaigrette rather than a separated one. If using a jar, add the oil, seal the lid tightly, and shake hard for 30 seconds until the dressing is creamy and cohesive.
Season and serve
Season with a generous pinch of sea salt flakes and a few grinds of black pepper. Taste and adjust if necessary – it should be punchy and balanced. The vinaigrette is now ready to serve, or can be stored in the fridge for up to a week.
Health Notes
Made with healthy fats from olive oil, this vinaigrette is a simple way to add flavour without processed ingredients.
Per serving (estimate)
120
kcal
1g
carbs
13g
fat
