Mustard Vinaigrette: Bold and Aromatic

Original, aromatic, spicy, made from ordinary products! The classic mustard vinaigrette is a variation of the famous French sauce. Adding vinegar and mustard makes its taste bright and memorable, your salad will sparkle with new colors.
cook time: 5 min
Owen Truitt
Mustard Vinaigrette: Bold and Aromatic

Nutrition Facts (per serving)

626
Calories
68g
Fat
2g
Carbs

Ingredients (6 portions)

Basic:

Salt to taste
Sugar 0.5 tsp
Ground black pepper to taste
Mustard 0.5 tsp
Sunflower oil (unrefined) 5 tbsp
Red wine vinegar 2 tbsp

Recipe instructions

Step 1

Step 1
How to make a classic vinaigrette with mustard? Add salt, sugar and mustard to the gravy boat. I took a spicy Russian one, but in general any kind you like or have on hand will do. Depending on the spiciness of the mustard, adjust its amount — add more of the less spicy mustard. You don’t have to add salt to the dressing, but salt the salad to taste already in the salad bowl.

Step 2

Step 2
Add the next ingredient to the gravy boat — wine vinegar. It can be either white or red, there is no difference. In addition to wine, you can take apple cider vinegar or lemon juice.

Step 3

Step 3
Next add sunflower oil. It would be better, of course, to take aromatic sunflower oil. This is a very Russian product, and it is thanks to it that the dressing will be enriched with the aroma of sunflower seeds. If you don’t like this kind of oil, then refined oil will do. The dressing will also be delicious with olive oil.

Step 4

Step 4
And the last stage is hot ground pepper. I use ground black pepper. It would be better to use freshly ground pepper. It is incomparably more fragrant.

Step 5

Step 5
Stir the dressing. Please note that mustard, vinegar and oil have different densities. Because of this, the mustard will always settle under its own weight to the bottom of the gravy boat. Therefore, it is unlikely that you will be able to stir the dressing until it is homogeneous. At this point the gas station is ready! All that remains is to season the vinaigrette with it and you can serve it to the table. Bon appetit!

Additional rubrics

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