Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic

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This vinaigrette is my daily salad dressing staple! Easily whisk ingredients together and store in the refrigerator. Terrific paired with my: Radicchio Salad with Mustard Croutons and Grainy Mustard Vinaigrette

A versatile, full flavored zesty vinaigrette

See recipe: Radicchio Salad with Mustard Croutons and Grainy Mustard Vinaigrette 

I always have this dressing in my refrigerator!

I love the zesty flavor and use often.
Fabulous for a weeknight salad, terrific with pasta salad, potato salad and beyond!

Enjoy!
Karen

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Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic

Servings: 12 1 tablespoon portions
Prep: 10 minutes
Total: 10 minutes
Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic
This zesty vinaigrette is my daily salad dressing staple! Easily whisk ingredients together and store in the refrigerator. Terrific paired with my: Radicchio Salad 

Ingredients 

  • 3 tablespoons grainy mustard, see my recipe below!
  • 2 large garlic cloves, peeled and finely grated
  • 1/3 cup shallots, peeled and finely chopped
  • 1/3 cup red wine vinegar
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, fresh cracked to taste
  • 1 teaspoon dried herbs, Italian seasonings or oregano; crushed with your fingertips
  • 1/2 cup neutral oil*, such as safflower oil, expeller pressed

Instructions 

  • Add the first 8 ingredients to a medium sized bowl. Use a whisk to combine. Let stand at room temperature for 15 minutes to macerate.
  • Measure the oil in a pyrex measuring cup. Drizzle the oil into the bowl; in a thin stream, whisking to start until emulsified – then a larger stream until all combined and emulsified.
  • Store the vinaigrette in an airtight glass carafe or jar with a tight seal. Refrigerate and use within 3 weeks.

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 91kcalCarbohydrates: 2gProtein: 0.4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 91mgPotassium: 33mgFiber: 0.4gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: salad dressing, salad vinaigrette
Cuisine: American
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