Go Back

Mustard vinaigrette salad dressing

The thing about this is it's not separated. It's emulsified, thick, gloopy and not too acidic. You can add garlic if you want.
Course: Dressing, Salad dressing
Cuisine: French

Equipment

  • a glass jar

Ingredients

  • 1 or 2 tbsp heaped dijon mustard
  • 1 lemon, juice of or a few drops wine vinegar or verjus
  • 1 or 2 tsps good sea salt
  • 1 clove garlic, finely crushed optional
  • 100 ml extra virgin olive oil

Instructions

  • Mix the mustard and the lemon juice or vinegar. Do this at the beginning, it's easier to make the dressing come together before adding the oil.
  • Add the salt
  • Add the garlic, if adding
  • Gradually add the oil, shake in the jar or whisk with a fork until it is a thick emulsified liquid.