Mustard vinaigrette

Mustard Vinaigrette

Simply mix up this vinaigrette and keep it in the refrigerator until needed. Vinaigrettes are great on salads but also work for a fast sauce for cooked meats, seafood, and vegetables.

Course Salad
Cuisine American
Keyword vinaigrette
Servings 8
Author Chef Chris Koetke


  • 1 clove minced garlic
  • ¼ cup red wine vinegar
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. dried herbs such as parsley, basil or tarragon (or any combination or your favorite herb blend)
  • ¼ cup plus 2 Tablespoons extra virgin olive oil
  • ¼ cup vegetable oil
  • ½ tsp. salt
  • ¼ tsp. MSG
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. sugar


  1. Whisk together garlic, vinegar, mustard, and dried herbs in a large bowl. Drizzle in oils, very slowly at first, whisking constantly. As the oils are incorporated into the vinaigrette, add them at a faster pace, whisking constantly.
  2. Add salt, MSG, black pepper and sugar.
  3. Store in the refrigerator until needed. This vinaigrette is best made 1 day in advance. If it separates in the refrigerator, simply let a portion of it warm up to room temperature and whisk it together to recombine.