Almost-Empty Dijon Mustard Jar Vinaigrette Salad Dressing
"When your jar of Dijon mustard is pretty much at the end of the road, you can mix this dressing in the same jar. I approximated the amount of Dijon mustard for when you have a full jar, but basically you use the amount that is clinging to the bottom and sides of your almost empty jar! Simple and classic, this can be made and either served immediately or kept in the refrigerator for up to 3 months. When"
photo by Andi Longmeadow Farm
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 1 tablespoon Dijon mustard
- 1⁄4 cup red wine vinegar or 1/4 cup white wine vinegar
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3⁄4 cup olive oil
directions
- In the almost-empty mustard jar (or other container), combine Dijon, vinegar, sugar, salt, and pepper; shake well.
- Transfer to a bowl and, whisking constantly, slowly add olive oil.
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Reviews
-
Can't believe I haven't reviewed before now. I typically just put everything in the mustard jar, shake and refrigerate. This makes a very good and economical dressing. Thanks for posting. -
Excellent! I used white wine vinegar and splenda! Loved it! -
Great dressing and perfection for us on flavor. I didn't change one thing, except adding fresh parsley at the end. Yummy on crisp salad greens! Made for Everyday is a Holiday -
This is a nice tangy dressing, and it's a great tip for using up that almost empty mustard jar! Thanks for posting. Made for Spring PAC 08. -
Tasty dressing.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
