Beefing Up Mustard Vinaigrette

Published September 1, 2001.

To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

The Problem

Mustard vinaigrettes, be they mild or strong, are usually an unbalanced mixture of mustard, vinegar, and oil.

The Goal

We wanted an assertive, bold, balanced vinaigrette that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish.

The Solution

Choose Dijon mustard for its softer heat and smooth texture, balsamic vinegar for its caramelized sweetness, and regular (not extra-virgin) olive oil for its simple, pure flavor. Combine the three in a 4-to-1 ratio of oil to acid, and add assorted fresh herbs for the perfect, complementary mustard vinaigrette.

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