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Mustard and Herb Vinaigrette

by Aggies Kitchen on October 14, 2012

Over time, my husband and I seemed to have developed a hobby of collecting condiments. Mustards, barbecue and hot sauces, relishes, jellies and chutneys…we are always coming home with at least one jar or bottle of something, especially when traveling or after a visit to a gourmet or specialty foods store. Some people get excited about new jewelry and clothes – I get excited about food items. And this is a-okay in my book.

Mustards of all kinds are always a favorite around here for dressing up sandwiches (with a minimal amount of calories too, can’t beat that) and I seem to find myself with several almost empty jars of mustard in the fridge pretty often. When I’ve spooned out the last bit of mustard, I always know a vinaigrette is in the near future. It’s the perfect time to grab a bunch of fresh greens, tear them up in a bowl or plate and serve yourself up a nice (big) simple salad for lunch or dinner.

I tend to use dijon, coarse or mustard blends (such as this vidalia onion mustard) for most of my vinaigrettes. Keep an eye out on the mustard aisle when you’re out shopping, it’s always fun to try new flavors!

Mustard and Herb Vinaigrette

Chives are easy to grow and make a great addition to a mustard vinaigrette like this one. Enjoy this dressing over a simple green salad as a healthy side to lunch or dinner. Top your salad with chickpeas, grilled chicken, fish or shrimp to turn it into a light and nutritious meal.

Ingredients

  • leftover mustard (whatever is left in your jar, about a teaspoon or so)
  • 1 garlic clove, pressed or finely minced
  • juice of 1 lemon
  • 2 splashes of white or red wine vinegar
  • small pinch of dried thyme
  • 1 teaspoon freshly chopped chives
  • 1/4 cup olive oil
  • 1 teaspoon honey or agave
  • good pinch salt and pepper

Instructions

  1. Add all ingredients into mustard jar. Seal lid and shake vigorously until well combined. Taste for seasoning (add more honey or agave for sweetness).
  2. Spoon over your favorite salad greens and store the remainder in the refrigerator for 3-4 days.
http://aggieskitchen.com/2012/10/14/mustard-and-herb-vinaigrette/

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{ 24 comments… read them below or add one }

Erica October 15, 2012 at 2:26 am

Yum! Great idea (and way to use up the rest of the mustard). Im a huge mustard fan

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IdaBaker October 15, 2012 at 4:38 am

I’m totally with you on the condiments thing. Sometimes my fridge doors are so full of stuff, it’s too full for the milk. :)

I love what you’ve done here!!

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Liz @ The Lemon Bowl October 15, 2012 at 8:14 am

Love the idea of using the rest of the jar for dressing. Perfect!!

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Cassie October 15, 2012 at 10:32 am

My husband is a huge condiment person, we have a fridge full of them but I continue to make my own too. I love this Aggie!

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Bree October 15, 2012 at 11:31 am

I am huge condiment collector too. I love this simple dressing recipe that would work with everything!

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Angie October 15, 2012 at 1:15 pm

The whole bottom shelf of my fridge has condiments. It’s a mess. I love this dressing, so simple!

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carrian October 15, 2012 at 1:45 pm

This is perfect. It’s these simple, little recipes that are my favorite because they always become staples and totally get us trying new versions.

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Jersey Girl Cooks October 15, 2012 at 2:58 pm

We collect condiments too! Sounds like the perfect dressing.

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Tracey @ Cooking With Love October 15, 2012 at 5:55 pm

So simple and delicious! :)

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Minnie(@thelady8home) October 15, 2012 at 8:27 pm

I always love simple recipes. This ones perfect. Loved it. Thanks a ton for sharing.

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Jessica @ How Sweet October 15, 2012 at 8:55 pm

i am a huge mustard freak. this is like heaven.

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Rachel @ Baked by Rachel October 15, 2012 at 9:11 pm

I could totally get behind the idea of picking up random mustard bottles while away. Could be a fun and tasty tradition mmmm

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Monet October 15, 2012 at 10:24 pm

We are huge mustard lovers too. In fact, I think we have at least five different varieties in our fridge right now. Needless to say, we will be making this vinagrette soon. Thank you for sharing!

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Kristen October 15, 2012 at 10:29 pm

OK this is so smart! I love this idea of using whatever leftover mustard you have.

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katie October 16, 2012 at 2:38 pm

I’ve always been a condiment collector until this year when I vowed I would start making my own and buying less processed! I think I may be ready to clean out a few jars of mustard and make this delicious (and oh-so-gorgeous) dressing.

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Alyssa (Everyday Maven) October 16, 2012 at 6:24 pm

That is such a great idea, just making it in the jar with the end of the mustard. We always have a ton of different mustards at any given time – I am totally doing this. Thanks :)

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Paula - bell'alimento October 16, 2012 at 7:04 pm

This is the perfect way to use up the last of the bottle. Love it!

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Brenda @ a farmgirl's dabbles October 17, 2012 at 9:44 pm

All I’m thinking is “why haven’t I thought of this?!” What a smarty pants you are – I love this!!

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Kim Bee October 17, 2012 at 10:45 pm

Pure genius. I love the idea of using the last of the mustard. I hate wasting the bottom.

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Miss @ Miss in the Kitchen October 17, 2012 at 11:58 pm

I need to send you some of my barbecue sauce and sweet mustard sauce! I know you’d love it. Love this vinaigrette, it looks delish!

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Karly October 23, 2012 at 9:38 pm

This is so smart, Aggie! I love it!

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Shelley March 19, 2013 at 12:53 pm

Yum!Thx soooooo much 4 our wonderful Brookside Spring Gift Basket.

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Aqiyl Aniys March 31, 2014 at 9:46 pm

I know this is supposed to be used on salad, but it looks so delicious I want to eat out of the jar with a spoon.

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Aggies Kitchen April 6, 2014 at 8:51 am

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