This vinaigrette is the perfect accompaniment to fresh or lightly cooked vegetables. The idea is to compliment the taste of the vegetables, not to overwhelm it. A perfect example of this is my Seared Chicken with Heirloom Tomatoes.
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This is inspired by the great chef Alain Passard is known for his love of and light treatment of fresh vegetables. He has taken it to a high art. He lightly cooks most of his vegetables, of even serves them raw. A light touch to accompany them, makes this work. To practically do this at home is a bit of a challenge. But this added touch is easy.
The very light mustard vinaigrette presented here is the results of several attempts. I never felt good about the taste. I tried different ingredients, tried many different prepared mustards. Then the obvious hit me. It is the mustard, it is not as fresh tasting as I wanted. The solution is simple, use powdered ground mustard, not prepared mustard. Now I have complete control of the taste.
Notes on Technique
Making this is simple, mix in a jar and shake. But then taste. Tasting is absolutely important because ingredients will vary. This is especially true if the substitutions listed below are needed.
Notes on Ingredients
Mustard
As discussed, the secret to this dish is powdered ground mustard. It will give a better taste and importantly control of the taste. But if you do not happen to have any on hand, prepared mustard can be substituted. However, take a moment to look at the ingredients listed for the prepared mustard. You will likely see all of the ingredients of this vinaigrette, just in significantly different quantities. You will need to adjust to taste.
But I believe what I like best about using the ground mustard is the beautiful resulting bright yellow color.
White Balsamic Vinegar
White Balsamic is going to give you the best taste. Yes, you can substitute white wine vinegar, but recognize balsamic vinegar is a bit smoother and sweeter. You will likely want to add some raw sugar or honey.
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Very Light Mustard Vinaigrette
A wonderful accent to vegetables
Ingredients
- ¼ teaspoon powdered mustard seed (or prepared mustard -- see note 1)
- 1 tablespoon water, tomato water or vegetable broth
- 1 tablespoon white balsamic vinegar (or white wine vinegar -- see note 2)
- 4 tablespoons mild extra virgin olive oil or a neutral oil like grapeseed
- Dash of fine sea salt
Instructions
Vinaigrette
- Mix all vinaigrette ingredients in a small jar. Shake and mix well.
- Taste and adjust as neccesary. The vinaigrette should be slightly tangy, slightly sweet. Add a bit more salt, if neccesary for the taste to "pop".
Notes
Note 1: Prepared mustard contains vinegar, oil, often sugar and salt and sometimes water. Adjust accordingly for taste. It may be more difficult to acheive a light vinaigrette.
Note 2: Balsamic vinegar is sweet. If using white wine vinegar add some raw sugar or honey to taste.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 32gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 86mgSodium: 319mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 29g
Calculated Nutrition is estimated.
