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.

Note: Store any leftover vinaigrette in the fridge, where it might firm up a bit. This happens because the oil can solidify and the ingredients may separate when chilled. No worries, though! Before using it again, just let it sit at room temperature for a few minutes, then give it a good shake. This will help the vinaigrette re-emulsify, bringing back that smooth, well-blended texture that makes it perfect for drizzling.

Try my Lemon Vinaigrette!

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Honey Mustard Vinaigrette

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.
Servings: 0.5 cup
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients
 

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 to 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • Ground black pepper to taste

Instructions
 

  • Pour all the ingredients into a mason jar or into a mustard bottle with only 1-2 teaspoons of mustard left on the bottom.
  • Secure the lid tightly and shake vigorously until emulsified and well-blended. If it’s not velvety smooth, give it a good stir with a spoon until you reach the perfect consistency.
  • Alternatively, you can make this in a small bowl using a whisk. Season with salt, pepper and any preferred herbs (minced or dried) to taste.
  • Store in a sealed container in the fridge for up to one week. The oil will harden in the fridge, so be sure to leave it out at room temperature for about 15 minutes (and give it a good stir to reblend the ingredients) before each use.

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.
• Store any leftover vinaigrette in the fridge, where it might firm up a bit. This happens because the oil can solidify and the ingredients may separate when chilled. No worries, though! Before using it again, just let it sit at room temperature for a few minutes, then give it a good shake. This will help the vinaigrette re-emulsify, bringing back that smooth, well-blended texture that makes it perfect for drizzling.
Author: Joy Bauer, MS, RDN, CDN
Course: Condiment
Cuisine: American

Nutrition Information per serving

Serving Size: 2 tablespoonsCalories: 170Carbohydrates: 2gProtein: 0gTotal Fat: 19g— Unsaturated Fat: 16.5g— Saturated Fat: 2.5gCholesterol: 0mgSodium: 100mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 0g— Added Sugar: 1g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!