Everyday Mustard Dressing
This easy dressing can be tossed with salads used as a sauce for fish or chicken or even used as a dip for veggies For a flavorful variation throw in a tablespoon of fresh basil tarragon or dill Keep on hand for salads sandwiches or dipping sauce for snacks
This easy dressing can be tossed with salads used as a sauce for fish or chicken or even used as a dip for veggies For a flavorful variation throw in a tablespoon of fresh basil tarragon or dill Keep on hand for salads sandwiches or dipping sauce for snacks
- Carbohydrate 6.80018333333333 g
- Cholesterol 0 mg
- Fat 15.906 g
- Fiber 2.02066663866242 g
- Protein 2.73903333333333 g
- Saturated Fat 2.01288 g
- Serving Size 1 1 Serving (100g)
- Sodium 685.051666666667 mg
- Sugar 4.77951669467092 g
- Trans Fat 0.474180000000001 g
- Calories 176 calories
Step-by-step
- No instructions, people.
Dijon mustard acts as the primary emulsifying agent in this formulation, utilizing natural mucilage and proteins in the seed coat to bridge the gap between oil and water-based liquids. Pouring the quarter cup of olive oil in a slow, steady stream while whisking vigorously introduces mechanical energy that shears the fat into microscopic droplets, suspending them uniformly throughout the lemon juice and white balsamic vinegar. Stopping this addition too early or rushing the fat into the bowl breaks the emulsion, resulting in a fractured mixture where oil pools separately from the acid. For optimal texture and mouthfeel, store the finished mixture in a sealed glass jar at room temperature for up to twenty-four hours before chilling, as cold temperatures can cause the suspended fats to solidify and alter the pouring consistency. Pair this sharp dressing with bitter greens like arugula or radicchio, whose robust cellular structures stand up effectively to the high fat content and pungent mustard bite.
