My Mom first taught me how to make dressings when I was a teenager in the early ’70′s. I think I’ve bought about two or three bottles in my life, with the exception of the ubiquitous Ranch that my son can’t seem to do without. (I really don’t care for the taste of many of them, and they are full of things I can’t pronounce.) That being said, I’m always trying new dressings, and became quite intrigued with Melissa D’Arabian’s recipe for Mustard Vinaigrette.
I’d never seen Soy Sauce in a vinaigrette before, but according to one of the 256 reviewers, it’s not a “new” thing. Regardless, this dressing is delicious, quick and easy – and I’m always up to learn a new trick. Who would have thought a simple dressing would be so controversial and garner so many comments on Food Network’s site!
This is meant to be made right in the salad bowl.
Recipe: Melissa D’arabian’s Mustard vinaigrette, cost about 30 cents.
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Small splash soy sauce
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify.
Money and Time Saving Ingredients:
Melissa recommends rubbing the salad bowl with a cut clove of garlic, then adding the dressing with the salad greens on top. Toss just before serving.
I often see bottled salad dressings on sale during the summer at very little or no cost with coupons and sales – at the same time, you can make your own using coupons for the basic ingredients. Even without coupons, dressings still cost just pennies to make and store for weeks in your fridge with no preservatives.
- Dijon: Look for sales and coupons during the summer and around the Superbowl. If you have a bit leftover in a jar or bottle, make your dressing right in the container and shake. Cost about 2 cents.
- Balsamic: I never use the best balsamic for salads; the basic supermarket varieties have coupons and sales, usually during the summer and around Easter. Cost for a tablespoon about 3 cents.
- Soy Sauce: I generally find coupons and great sales every year after New Years and around the Chinese New Year. Cost: Free.
- Olive Oil: I look for a price of about 8 cents an ounce with a combined coupon and sales. Buy the smaller bottles. Cost for three tablespoons: 24 cents.
Nutritional Information: 1/4 of the dressing has about 20 calories.
My Payoff: When I serve this Mustard Vinaigrette, I know I’m serving something simple, healthy and refreshing with ingredients I can be confident in.
Mustard Vinaigrette last priced March 2012