Prep 2 mins
Cook 0 mins
Five minutes before my guests were due to arrive for a dinner, I realized that I had forgotten to buy salad dressing! I created this one on the spot. It especially goes well over avocados.
- 3⁄4 cup mayonnaise
- 3⁄4 cup Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 1⁄4 cup oil
- Mix all ingredients together in a bowl.
This dressing was not really very much to my taste. And calling it a vinaigrette, even spelled correctly, seems odd to me (not that I'm discounting anything for the name.) I scaled the recipe, so I could have a taste. I used only half, proportionately, of the Dijon mustard. This was after tasting. I judged that was enough for me. I do like mustard. I ate this sauce on avocado, and will not be making it again. However, the world is full of people, all with different preferences. It was easy to make. Thank you for an unusual experience.
Prepared for PAC Spring 2008 This is a very thick, easy to make dressing. You must be a lover of mustard though to enjoy this dressing. I found the mustard overpowering to any of the other flavors. Because of the thickness Sweetie used it on sandwiches instead of mustard and mayo. He said it worked great!
Great dressing. I used coarse-grained mustard and it went great with the other ingredients. This does make a thicker dressing versus the thinner vinaigrettes that I am used to and is probably best served with a spoon. I made a half recipe. This was made for Pick A Chef fall 2007.