The mustard vinaigrette is a dressing made from oil, vinegar, and mustard, for seasoning salads, boiled vegetables, fish, or meat dishes. The French term vinaigrette comes from the name of a small glass or porcelain flask with gold decorations and no stopper containing a cotton ball soaked in vinegar used to revive someone from a sudden fainting spell. The exact proportions for the vinaigrette are 2/3 oil and 1/3 vinegar, with various versions like balsamic vinegar and this mustard one. If you replace the vinegar with lemon, it’s called a citronette. The mustard vinaigrette is excellent on steamed fish, roast beef but also poached eggs or boiled. It can be prepared in two minutes by vigorously mixing the ingredients to create an emulsion. For mustard, there are different types, such as whole grain, sweet, or spicy, depending on your taste!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup extra virgin olive oil
- 2 tbsps mustard
- 1/4 cup white wine vinegar
- 1 pinch salt
Tools
- 1 Bowl
- 1 Whisk
Steps
Place the salt and vinegar in a bowl. Stir with a whisk to dissolve the salt.
Add the mustard and oil, then emulsify with the whisk.
Use immediately.
Tips
It can be stored in the refrigerator for 5-6 days.
Each time it needs to be used, emulsify again with a whisk or store it in a jar and shake before use as the oil separates from the other ingredients.
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