Mustard and Herb Vinaigrette

Sunday Dinner

Radish Butter on Crostini

Grilled Lemon-Herb Cornish Game Hens
Grilled Asparagus, Fingerling Potatoes, and Shallots
Mustard and Herb Vinaigrette

 Raspberry Cream Cheese TartTart

This was not the Sunday dinner menu that I had planned for today, but the weather took a pleasant turn, making it perfect weather for pulling out the grill. Since I decided to change up the menu on such short notice, I wanted something simple to put together. Poultry and a salad is always a favorite, but I thought the game hens and a grilled vegetable salad would be a nice spin.

This vinaigrette has a good balance of flavors. A slight sweetness from the rice vinegar and sugar, a little pungent heat from the Dijon and Tabasco, and freshness from the herbs and lemon all come together. I’m not a big fan of vinaigrettes overloaded with oil, so I did dial back on the amounts. I also use a combination of a neutral oil, like Safflower oil, and Extra-Virgin olive oil because that’s what I like. I enjoy it drizzled on mixed greens for a side salad, on shaved raw asparagus or carrots, or tossed with tonight’s grilled vegetable medley (I might even drag a fork full of hen through a little pool☺). I think you will enjoy the versatility of this recipe too.

Sunday Dinner one year ago
Sunday Diner two years ago

Mustard and Herb Vinaigrette

Prep: 5 minsTotal: 5 mins Servings: 1.25 cups This vinaigrette is so flavorful and versatile, you will want it in your refrigerator all summer long!

Equipment

• High-speed blender

Ingredients 

• ¼ cup unseasoned rice wine vinegar
• 2 garlic cloves, roughly chopped
• 2 tablespoons Dijon mustard
• 2 fresh basil leaves, roughly chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire
• ¼ teaspoon Tabasco sauce
• 1 ½ teaspoons whole mustard seeds
• ½ cup neutral oil, like Safflower
• ½ cup Extra-virgin olive oil
• kosher salt and freshly ground black pepper to taste

Instructions 

1. In a blender or food processor, combine the vinegar, garlic, mustard, herbs, sugar, lemon juice, Worcestershire, and Tabasco. Purée until smooth. With the motor running, add the oils in a slow and steady stream until emulsified. Add the mustard seeds, salt, and pepper. Taste and adjust for seasoning if necessary. Use immediately or refrigerate until needed. Vinaigrette can be stored in the refrigerator for up to 1 month. Enjoy!

Nutrition

Calories: 1627kcal, Carbohydrates: 15g, Protein: 2g, Fat: 176g, Saturated Fat: 19g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 130g, Trans Fat: 0.1g, Sodium: 354mg, Potassium: 147mg, Fiber: 2g, Sugar: 11g, Vitamin A: 327IU, Vitamin C: 9mg, Calcium: 48mg, Iron: 2mg

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