Mustard Vinaigrette

After the deluge of sweets and big dinners of the last few weeks, I’ve made a point to tie my running shoes and start training for my first ‘big’ race of the year, the World’s Best 10K (really humble, those organizers!). This would be the third year I participate and I’m aiming for a personal record this time around.  In addition to the start of the running season, DH and I are also beginning our respective work busy seasons.  For the next couple of months, actually enjoying the kitchen becomes more of a weekend activity.  The upside is that this is the time of the year when I experiment most with soups, salad dressings, sandwich fixings, and freeze-and-reheat dishes.  
I’ve reduced my pre-made salad dressings purchases considerably over the last year or so, preferring to douse my greens in olive oil and any of the vinegars in the cupboard.  Sometimes, that just wouldn’t do and I crave a creamy dressing.  For the last few family dinners, I have prepared a mustard vinaigrette inspired partly by our trip to France.  When I don’t feel like measuring oil and vinegar parts, I turn to the classic Good Seasons cruet and ‘cheat’ my way into getting the right proportions.


Vive le mise en place!  I actually used the amounts of herbs you see here.

Dijon Mustard Vinaigrette
  • One shallot – roughly chopped.  That  would be one of the neatly packed bulbs from nature’s handy two-pack, or half a shallot, if you see it as a whole.  (I do not mean to be a smarty, I am genuinely confused as to whether each half is one shallot or… half).  
  • Basil
  • Parsley
  • Thyme
  • Oregano
Take all these for a spin in the food processor with one tablespoon of Dijon-style mustard and one tablespoon of water, until you get a pretty, aromatic puree.  It’s almost like a French pesto!

In your cruet or dressing jar, combine:
  • 1/4 cup red wine vinegar
  • 1.5  tablespoons of Dijon-style mustard
  • A squirt of honey (more if you want a sweeter dressing)
  • 1/2 cup of olive oil.  You can reduce this if you want a tarter dressing.
  • Salt and pepper to taste
Add your shallot/herb mix to the jar, close it tight, and give yourself an arm workout until well-combined.  The dressing is even tastier after the flavors have had a chance to meld.

I love playing “spot the shallot”. Can you see the little purple speckles?

  Mustard Herb Vinaigrette

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

2 Responses to “Mustard Vinaigrette”

  1. Cakewhiz
    January 16, 2011 at 10:30 pm #

    That looks like a delicious vinaigrette! I want to make salad now and drizzle some of this on it 🙂

  2. Felice - All That's Left Are The Crumbs
    January 17, 2011 at 7:34 pm #

    Your dressing looks great. I really need to start making my own dressings rather than using the bottled stuff.

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