Shake It Up Mustard Vinaigrette Recipes

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

SHAKE-IT-UP MUSTARD VINAIGRETTE

Steps:

• When you have about a tablespoon of Dijon mustard left in the jar, add vinegar, sugar, salt, pepper, and oil. Shake to combine.

DIJON MUSTARD VINAIGRETTE

Steps:

• In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.

MUSTARD-SHALLOT VINAIGRETTE

Steps:

• In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
• Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
• Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.

MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.

QUICK MUSTARD VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together mustard, salt, pepper, and red-wine and sherry vinegars. Whisking constantly, drizzle in the olive oil and corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

OUTBACK STEAKHOUSE DRESSING (MUSTARD VINAIGRETTE)

Steps:

• Shake all ingredients in tightly covered container.
• Refrigerate at least 2 hours.
• Shake well before serving.

BASIC VINAIGRETTE WITH MUSTARD

Steps:

• Combine all ingredients but the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time, until the balance tastes right.
• Add the shallot, and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning and serve. This is best made fresh but will keep a few days refrigerated; bring back to room temperature and whisk briefly before using.

EASY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, garlic, mustard.
• Slowly add the oil while whisking rapidly.
• Add the parsley, thyme, salt and pepper, taste and adjust seasonings.

GARLIC MUSTARD VINAIGRETTE

Steps:

• In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.