This vinaigrette complements fresh or lightly cooked vegetables. The idea is to accent the taste of the vegetables, not to overwhelm them. An example of this is my Seared Chicken with Heirloom Tomatoes.
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The very light mustard vinaigrette presented here is the result of several attempts. Commercially prepared mustard was not providing the desired taste. The solution is simple – use powdered ground mustard, not prepared mustard. This technique gives control of the taste.
What I like best about using the ground mustard is the bright yellow color.
Kitchen Judgement
Mustard
Powdered ground mustard is preferred. But, if required, prepared mustard can be substituted. 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 other ingredients to taste.
White Balsamic Vinegar
White balsamic vinegar is also preferred. Yes, you can substitute white wine vinegar, but recognize balsamic vinegar is smoother and sweeter. You will likely want to add some raw sugar or honey
Mixing
Ingredients do not mix easily into oil. Mix all ingredients into the vinegar first. Then add the oil.
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Very Light Mustard Vinaigrette
A wonderful accent to vegetables
Ingredients
- 1/4 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 except the olive oil in a small jar. Shake and mix well.
- Add the olive oil, shake and mix again.
- 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.
