Ground Mustard and Garlic Vinaigrette

CATEGORIES: Kate, Salad Dressings

I’ll go out on a ledge here and say that I had some reservations about posting this recipe. It’s one of those that I’m crazy about, but I’m not sure how others feel, you know? In an effort to ensure its blogworthiness, I enlisted the help of 2 18-year-old girls, one with foodie tendencies and one who is hopelessly picky. I adequately warned the picky one about the mustard in the dressing and she was willing to try it and…this is the world’s best testimonial here…both she and the foodie loved it. Ask me how relieved I was? Um, super relieved, especially since I didn’t have a backup plan for today!

This vinaigrette is dressing a salad that I’m posting on Monday, but in the meantime, it’s a great marinade for chicken breasts as well as a perfect topping for a side salad of mixed greens, thinly sliced red onions, cucumbers, and homemade croutons (and hey, if you’re feeling really wild and crazy, you could toss some of that grilled chicken onto the salad and make it a meal!)



  1. This is a hit in our house!! I used Bavarian mustard, which is a little sweet, and I also used balsamic vinegar, which gave it a strong flavor.

    Thank you 🙂

  2. Great timing for this terrific dressing. I made it last night and it's fabulous! Definitely one of my favorites now. I used Inglehoffer Dijon Stone Ground Mustard with red Wine and Herbs. It's darker and robust – perfect for a hardy summer salad with lots of garden cucumbers and tomatoes and some pecorino.

  3. This sounds amazing! My question with homemade dressings is always the same – how long can you keep them in the refrigerator? A week

  4. I made the Buttermilk Dressing recipe from your site last nigh and I just got done liking it off my lunch plate before I checked your site today. I will try ALL your salad dressings no matter how strange they may sound!

  5. I know I've said this before but How do you know what I want to eat almost everytime I visit your blog??? I was just thinking that I wanted salad for lunch but couldn't figure out what kind of dressing I would want and here you post this… Thank you!

  6. Pam–Coarse or stone ground mustard is just another form of mustard (like yellow, honey, or Dijon)–I know Tabasco, Gulden's, Emeril, and most grocery stores all have varieties. Hope that helps! 🙂

  7. The Boob Nazi (Love the name, by the way! :)–No, it's really not, especially if you refrigerate it for several hours after you make it. If you're super worried, try it with 1-1 1/2 Tbsp. of mustard and you can always add more.

    Hope that helps! 🙂

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