Mustard Vinaigrette Recipe

When the seeds of the mustard plant are crushed, they release two things―myrasin and myronate, which gives it its unique taste. It is either consumed in powdered form or can be made into a paste using key ingredients like wine, water, and vinegar which is made in large quantities by companies. Brown or Indian mustard is widely enjoyed for its nutty flavor; it is added to hot oil where it bursts with flavor instantly, allowing ingredients to carry its distinct flavor.

Mustard vinaigrette is a dressing used as a highlighting agent for salads that are both meat or vegetable based. You can play around with the ingredients of the vinaigrette, although keeping its base ingredients intact as you go along.

When making a basic mustard vinaigrette recipe, the ingredients are―Dijon mustard, virgin olive oil, red wine vinegar, black pepper (powdered), garlic, and salt. For a single serving of this dressing, we've drawn out the following table.

Nutrient Content : Mustard Vinaigrette

Sodium : 52mg
Fat : 10g
Cholesterol : 0mg
Sugars : 0.2g
Iron : 1%
Saturated Fat : 1.3g
Carbohydrates : 0.4g

Making the vinaigrette doesn't really take up much of one's time or effort. Instead of opting for high-calorie salad dressings that are abundant in fat and preservatives, you would be better off switching to something more homemade and fresh.

• Two medium-sized boiled potatoes
• 2 cloves of garlic (crushed)
• 1 teaspoon of Dijon mustard
• A pinch of ground pepper
• 2 tablespoons of balsamic vinegar
• A small bunch of cilantro
• 5 tablespoons of canola/vegetable oil
• 1 green chili
• A teaspoon of ginger powder/ginger paste
• Salt to taste

Mix the vinegar, garlic, ginger powder/paste, and mustard in a separate bowl until the mixture blends well. Start whisking these elements while slowly adding the oil gradually. Then, add the sliced green chili, chopped cilantro, and pepper after you've whisked it well enough to take on a smooth mix, and then add the salt.

For the potatoes, make sure they're nice and soft once boiled. Mash these up using a masher or a large wooden spoon after you've skinned them. Dump the potatoes into a mixer and blitz them along with your mustard vinaigrette until it takes on a smooth and glossy finish.

Transfer the ingredients of the mixer into a bowl and garnish it with Parmesan shavings (optional). You can use this dressing for salads since it goes very well with most salad add-ons. Grilled chicken, shrimp, or squid salad go well with it.