Rating: 4.07 stars
27 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
12
Yield:
1.25 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a jar with a lid, combine the mustard, vegetable oil, vinegar, pepper, salt, garlic salt, onion powder and olive oil. Cover and shake until thoroughly combined. Chill until ready to serve.

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Nutrition Facts

126 calories; carbohydrates 1.3g; fat 13.6g; sodium 171.4mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
01/23/2010
Wow! This has to be one of the best dressings I've made on this site and I've made a lot. My husband who only likes corn as his vegetable of choice (unless forced to eat something else) and if I do manage to get him to eat a salad his first response for a dressing is "ranch" as if it's the only kind ever made. Well we have a winner because he not only tried it but ate an entire bowl of salad plus asked for more and declared it a keeper. I did use 1/2 c. olive oil and 1/4 c. veg. oil (basically switching them) omitted the garlic salt and used 1-2 cloves of minced garlic 1/4 tsp. of onion powder and added a bit of sugar until I got the desired sweetness. I would suggest a name change for this one to get more people to try it "Mustard Oil Dressing" is not nearly as appealing as "Dijon Vinaigrette". Read More
(33)

Most helpful critical review

Rating: 1 stars
11/17/2011
This was a disaster for me. An oily mess. Made as directed... Read More
(1)
27 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/22/2010
Wow! This has to be one of the best dressings I've made on this site and I've made a lot. My husband who only likes corn as his vegetable of choice (unless forced to eat something else) and if I do manage to get him to eat a salad his first response for a dressing is "ranch" as if it's the only kind ever made. Well we have a winner because he not only tried it but ate an entire bowl of salad plus asked for more and declared it a keeper. I did use 1/2 c. olive oil and 1/4 c. veg. oil (basically switching them) omitted the garlic salt and used 1-2 cloves of minced garlic 1/4 tsp. of onion powder and added a bit of sugar until I got the desired sweetness. I would suggest a name change for this one to get more people to try it "Mustard Oil Dressing" is not nearly as appealing as "Dijon Vinaigrette". Read More
(33)
Rating: 4 stars
01/22/2003
i left out the onion powder and garlic salt and added freshly chopped herbs instead.its very similar to one that my mother used to make.Very easy! Read More
(10)
Rating: 4 stars
01/24/2011
This recipe is wonderful but using powdered garlic and onion instaead of fresh deserves 4 starts. Grate onion from your grater and dice garlic for a much more flavorful taste, I make this all the time. I also never buy salad dressings and make all dressings from scratch and people talk about them all the time. Once you master the basics you will always be able to create a dressing not only for salads but many other dishes. If I could share my recipes I would but I do not measure anything because once you know the ratio's it is very very easy. Read More
(7)
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Rating: 5 stars
07/09/2008
Great base recipe with a beautiful pink color. I like the ratio of vinegar olive oil and vegetable oil. I prefer a bit of a vinegar punch. I add a honey mustard to sweeten it up a bit a little more than a pinch of garlic and onion salt and then I crack fresh pepper over the salad at serving time to taste. Read More
(5)
Rating: 4 stars
11/06/2011
This is a good dressing if you add a bit of honey to it. Read More
(4)
Rating: 5 stars
05/11/2010
My mom taught me to make this same thing but we skip the onion and garlic powders and use real pressed garlic instead and we also add some basil. If you let it sit over night it get's even better! I use it for pasta salad all the time. Read More
(3)
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Rating: 4 stars
03/15/2011
Good but cut down the oils a bit and it's missing something. Used this dressing for my cucumber salad. Read More
(3)
Rating: 4 stars
11/11/2009
My first attempt at making dressing from scratch. I liked it however next time I'd leave out the canola oil add a bit more olive oil. And while I love the sharp tang of vinegar I'd also add some honey for a bit of balance. Overall great easy recipe. Read More
(3)
Rating: 5 stars
09/08/2009
Great recipe! I was trying to find a recipe similar to my grandmother's. I bought a pestle and mortar specifically to make her recipe and realized I had bought Dijon but it should have been Grey Poupon. I think that does make a difference because this dressing is almost as good but not quite the same. I ground minced garlic (store-bought) salt and pepper in the mortar added the rest of ingredients and whisked. Also I topped with sliced olives. Very good!! Thank you! Read More
(2)
Rating: 1 stars
11/17/2011
This was a disaster for me. An oily mess. Made as directed... Read More
(1)