MUSTARD VINAIGRETTE

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A simple, healthy vinaigrette to top salads, meat, or your favorite vegetables.  For the best flavor, I recommend using a high quality vinegar.

INGREDIENTS

  • 1/4 cup balsamic vinegar (you could also substitute red wine vinegar)
  • 1/4 cup Dijon mustard
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tbsp of chopped garlic (I recommend garlic from a jar for this as it is a bit more mellow, and fresh garlic could be a little overwhelming in this raw application)
  • sea salt and cracked black pepper to taste

 

DIRECTIONS

  1. Mix together the vinegar, mustard, and lemon juice with a whisk in a small bowl.
  2. Add the oil slowly while whisking quickly until the oil is completely mixed in and emulsified.
  3. Whisk in the garlic.
  4. Whisk in the salt and black pepper to taste.
  5. Serve over your favorite salad, meat, or veggies.  Enjoy!

 

NOTES

  • If you don't want to mix this by hand, it can also be made in a blender or a salad dressing shaker bottle.  Just add all of the ingredients and blend on high, or shake, until fully blended/emulsified.
  • If you prefer to use fresh raw garlic, I recommend using a garlic press to ensure that the pieces are very small, and only use 1 clove instead of 2 tbsp.  You could also substitute 2 tsp garlic powder for the chopped garlic.
  • This will keep in the fridge for at least a week, but the oil may solidify slightly due to the cold temperature.  If it does, just microwave it for a few seconds to liquefy the oil, or let it come to room temperature, and then shake it or whisk it to re-emulsify it.