UA Cooperative Extension

Mustard Vinaigrette

Mustard Vinaigrette

INGREDIENTS:

1/4 small red onion, chopped finely (about 1/4 cup)
2 tablespoons rice wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

EQUIPMENT:

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Knife and cutting board
Liquid measuring cup
Measuring spoons
Large (16-32 ounce glass jar with lid)

DIRECTIONS:

  1. Wash hands with warm water and soap. Wash vegetables well.
  2. Chop onion as directed.
  3. Combine all ingredients in a clean 16-32 ounce jar (like an old spaghetti sauce jar). Place lid on jar and shake vigorously until ingredients are well combined.

Mustard Vinaigrette

  1. Serve and refrigerated unused portion for up to 3 weeks. (Note: The olive oil will clump up when refrigerated, so take the jar of dressing out 30 minutes before using or run the jar under hot water for a few minutes before shaking well and serving.)

Mix It Up!

  • Add 1 tablespoon of honey to make honey mustard vinaigrette.
  • Add additional mustard for an extra kick!