This less an actual recipe than a logical thought progression. It blew up on the internet a couple of months ago and we finally almost emptied a mustard to give it a try. Your jar needs to have a tight-fitting lid because you just shake it up in there. And it calls for Dijon mustard, but you can probably use whatever’s on hand – just adjust salt and sugar accordingly.
1 T Dijon mustard, in its jar
1/4 c white or red wine vinegar
3/4 c olive oil
1/2 t sugar
1/2 t salt
pinch ground black pepper
Put all ingredients in jar, screw on lid and shake until emulsified. Taste and adjust spices.
Here’s an example of how to adjust the method: we had honey Dijon, so I omitted the sugar. I also used sherry vinegar. Other good herbs with mustard include tarragon or rosemary.
3 thoughts on “Mustard Jar Salad Dressing”
Great idea. I love jars with the little rubber gaskets in the lids and I have used them for just this purpose. It would have helped last week when I made a balsamic dressing in the blender. Well, I overblended it and the result is a delicious balsamic mayo-type spread. The right jar would have made the blender unnecessary.
Ha – that’s brilliant, this is exactly the concoction my mother has used for salad dressing for as long as I can remember (although I have no idea what the exact measurements would be… and neither would she!). As a result I have always had an old mustard jar handy for making it.
I know I’m coming to this kind of late, but we almost always bought bottled dressing when I was growing up. Now that 1) I don’t have the fridge space for the pre-made stuff and 2) I don’t particularly care for the varieties that you get here, it’s nice to have the formula for throwing together my own.
Although I must cop to relying on Frau Knorr and her magical packets o’ powder occasionally.