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Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE.
You may have seen mustard listed as an ingredient in vinagrette.
It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers.
You can use prepared Dijon mustard, or–if you like some heat–Coleman’s mustard.
Prepare your vinaigrette in the usual ratio of 3 parts oil to 1 part vinegar. In addition to the mustard, you can include fresh garlic.
2 tablespoons vinegar (wine or balsamic)
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove of garlic, smashed with the blade of a knife
A pinch of your favorite dried herbs: marjoram, parsley, thyme, etc.
Salt and freshly-ground pepper to taste
1. Whisk together the vinegar, garlic and mustard.
2. Add the olive oil in a slow stream, continuing to whisk.
3. Add seasonings and adjust as necessary.
Check out the different types of mustard in our Mustard Glossary.
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