If you’re down to the last bit of mustard at the bottom of the jar, here’s a savvy hack: turn it into a delicious Honey Mustard Vinaigrette. With only a handful of simple ingredients, this recipe turns an everyday condiment into a sweet and savory dressing that can raise the bar on any sort of salad. I like to use Dijon mustard in this creation—it provides a great bump of flavor—but you can certainly use another favorite variety of mustard.

Recipe notes:

• This recipe can either be made right in the jar, utilizing the last remains of your mustard, or you can mix everything together in a separate bowl.

• I typically use white wine vinegar, but you can swap for apple cider vinegar, sherry vinegar, champagne vinegar, or red wine vinegar. They’ll all be delicious and create a slightly different flavor profile.

• Add a dash of honey as it helps to balance the acidic notes and creates a creamier and more substantial texture. That being said, you can choose to leave it out, especially if you prefer a tangier dressing. You can also try swapping the honey with lemon juice for a subtle pop of citrus.