This Ground Mustard and Garlic Vinaigrette is tangy with a touch of sweetness. It’s the star of the show in this Tortellini Pasta Salad but is equally delicious served over mixed greens, thinly sliced red onions, and sliced cucumbers. It would also make a great marinade for chicken or fish.
Ingredient Notes
- Vinegar – Use white wine vinegar or rice vinegar. Plain white vinegar will be a little too strong here.
- Green Onions – You want the firm parts of the green onions. Trim off the root end and any portions of the greens that are soft or floppy, see photo below.
- Mustard – Use coarse grain or stone ground mustard here. This is the mustard with visible seeds. You can also use Dijon, just keep in mind Dijon has a very distinct flavor that will come through in the final flavor profile.
Instructions
- In the jar of your blender, combine all the ingredients except for the oil. Blend on high. Turn blender to low, while the blender is running, slowly add the oil in a steady stream. If possible, refrigerate the dressing for a few hours before serving.
Serving Suggestions
Serve over mixed greens, sliced cucumbers and thinly sliced red onions. Use in this Tortellini Pasta Salad, or to marinate chicken or fish. It would be perfect for these Grilled Chicken Salad Jars.
You may also like this Honey Mustard Vinaigrette.
Frequently Asked Questions
- Can I make this ahead of time? Yes! Salad dressings are often best when they get to sit and the flavors are allowed to combine. Mix this dressing up a day in advance and store in the refrigerator, covered, until ready to use.
Did You Make This?
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Ground Mustard and Garlic Vinaigrette
A tangy, flavorful salad dressing perfect for pasta salads, green salads, or used as a marinade/sauce for chicken or fish.
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup white wine vinegar or rice vinegar; avoid plain white vinegar because it’s too strong here
- 2 green onions firm parts only, trimmed of the white ends
- 4-5 cloves of garlic roughly chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar or honey
- 2 tablespoon coarse grain or whole grain mustard
- 1 cup neutral flavored oil such as canola oil
Instructions
- In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions. If possible, refrigerate the dressing for a few hours before serving.
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Questions & Reviews
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 🙂
Sounds yummy- can't wait to try it with that tortellini salad you posted!
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.
This sounds amazing! My question with homemade dressings is always the same – how long can you keep them in the refrigerator? A week
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!
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!
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! 🙂
Sounds so good. Any suggestions on the brand of mustard you reccommend? Not really clear on what to use.
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! 🙂
Is it too mustardy tasting? I can handle a little mustard….
Also, I recently discovered your blog, and I'm in love with it.