Basic Mustard Vinaigrette | Cook for Your Life

Basic Mustard Vinaigrette

Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Our lighter version of Basic Mustard Vinaigrette is delicious with crunchy salads or with lightly steamed veggies like green beans, cauliflower, or broccoli, but really it’s good with just about any salad. I like to...

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  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cold water
  • 1 garlic clove, cut in half, or to taste
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Nutrition Facts


44 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


1 g


0 g


0 g


0 g


58 mg


  1. Spoon the mustard into a large salad bowl, with a pinch of salt and a grind or two of black pepper. Add the vinegar to the mustard and whisk until completely blended and smooth.
  2. Beating continuously, slowly add the oil into the mustard mixture until it is all combined and you have a thick smooth cream. Add half of the water and beat to blend. Taste for sharpness. If it is still too sharp, beat in the rest of the water, or a little more oil, depending on how light you like your dressing. Adjust for salt and it''s ready!

Chef Tips

For a richer dressing,  use 3 tablespoons of olive instead of 2 and discard the tablespoon of water.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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