Tuesday, February 24, 2009

Tasty Tuesdays - Mustard Oil Dressing

As most of you know we make all our own food at the Wiseman house; that means no store bought dressings my Mustard Oil Dressing is an easy tasty dressing that anyone can quickly whip up. The mustard serves as an emulsifier so that the oil and vinegar do not separate.


● 1 1/2 tbsp dijon mustard
● 3/4 cup olive oil
● 1/2 cup red wine vinegar
● 1/2 tsp salt
● 1 tsp black pepper
● 1 pinch garlic powder
● 1 pinch onion powder


In a jar with a lid, combine all ingredients. Cover and shake until
thoroughly combined. Chill until ready to serve.

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Geoffrey Wiseman said...

And for anyone who hasn't made and chilled home-made dressing: Olive oil is pretty solid at fridge temperature. The emulsification seems to help somewhat to reduce the amount of solidifying it does, although you may still need to let it warm up a little before pouring. Canola solidifies at lower temperatures so it's another option. Dressings made with fresh garlic are prone to botulism, so should be used within a week or so, although I've certainly gone over that threshold before without worrying too much.

Kim @ Forever Wherever said...

You always have great recipes to share! Thanks so much!