This mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right. Ina Garten Creamy Mustard Vinaigrette Recipe, our new favorite salad dressing.
Wouldn’t it be cool to be famous enough that when someone refers to you by first name that everyone automatically knows who they’re talking about? Ina, Julia, Giada, Emeril.
Even cooler is the fact that the world of blogging has brought us normal people celebrities. We may not identify them by first name, but who doesn’t know everyone’s hometown hero Pioneer Woman.
I started my food blog in May. My Facebook posts were commonly scrumptious teaser titles of what I was preparing for dinner. Kind of a “here kitty kitty” to all of my friends.
Finally someone suggested that I start a blog. What? I had never read a blog, didn’t know anything about them. Well, it didn’t take me long to get hooked.
The most pleasant surprise in my new world of blogging is finding so many interesting home cooks who open up their kitchens and their lives to us with similar interests – everyday cooking and life.
I find this much more enjoyable and personal than cooking along with Giada. Don’t get me wrong, I love Giada, a huge fan, I Tivo and watch Giada and have saved many of her recipes.
But now a days I’m much more likely to test a pizza recipe that Vickie in Montana posted rather than something I’ve recently seen on television or read in a magazine. Much more personal, much more fun and easier to relate to.
Was I just on a soapbox? Ok, back to Ina Garten’s delicious mustard dressing.
On Making Homemade Dressing
I hardly ever buy bottled dressings anymore.
Years ago, I discovered that one can lead a perfectly normal life without a bottle of Wishbone in the refrigerator.
Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.
One of my favorites is this creamy vinaigrette that I watched Ina make one day. I love this dressing. Her recipe states that if you’re afraid of the raw egg, just omit.
I guess I’m not afraid of the raw egg. I always use very fresh organic eggs, purchased at Whole Foods. The vinegar tempers the egg as you whisk it all together. I just don’t think the recipe would be as creamy good without it.
Ina recipes are so reliable, you have to try Ina’s Gruyere, Arugula, Tomato and Onion Sliders. This is an OMG for sure.
Creamy Mustard Vinaigrette Recipe
I hope you give Ina’s creamy mustard dressing recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite creamy vinaigrette recipe, let me know, I’d love to give it a try.
More Homemade Vinaigrette Recipes
- Sweet Red Wine Vinaigrette Recipe
- Pine Nut Vinaigrette
- Champagne Vinaigrette
- Honey Cider Vinaigrette
- Truffle Vinaigrette
- Hoisin Vinaigrette
- Creamy Lemon Vinaigrette
- Maple Syrup Vinaigrette
- Cranberry Vinaigrette
- Mint Vinaigrette
And if you’re salad lovers like us, don’t miss my Salad Category. You’ll find lots of salad side dishes and dressings. And you’ll find the most popular salad recipe on my site, 9 Secrets on How To Make A Remarkable Tossed Salad. Learn how to make a salad that tastes as good as you’ll find in a fancy restaurant.
Here’s Ina’s incredible Creamy Mustard Salad Dressing recipe. I hope you give it a try.
Ina Garten Creamy Mustard Vinaigrette
Ingredients
- 3 Tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh garlic
- 1 extra-large egg yolk* at room temperature
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 tablespoon freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Instructions
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Know all about that Cincinnati chili. It’s good over spaghetti, although it feels like a chunky spaghetti sauce instead of a chili. No matter, your’s looks great.
First off, I totally agree with you about the “normal people celebrities”. I love reading blogs and recipes from people who still burn stuff in the oven (and admit it!), who work all day to make something special only to have their kids take one look and ask for peanut butter sandwiches.
Secondly, I’ve never heard of Cincinnati Chili. Not surprising, since we don’t really do a lot of Chili back in Canada. I’m so culturally deprived 😀 It definitely looks like something we would love, and since the temperatures are dropping, it’s the perfect time to make it. I’ll let you kow what my girls think!
My chili recipe(s) is a work in progress. I’ve only been making it for about 3 years, and I keep changing it every time 😀
Dana lived in Ohio and still has family back there. His Aunt La (short for Laurie) sends Cincinatti Chile seasoning to Dana about twice a year. I’ve always prided myself on my Texas chili and I was skeptical of chili that tasted like it had sweet spices in it. I have to admit that I love it! We always have it four way and stuff ourselves to the gills! The salad dressing sounds divine, too. Can’t wait to try it.
Vickie, I’m with ya! I happen to think my “normal” (as opposed to odd) Chili is about the best on earth. And yes, that would be Texas Style. And why do we say “I have to admit” before we do admit that we like Cincinnati Chili?? I’m pretty sure I said the same thing to Bob upon my first bite. 🙂 Does Aunt La make her own seasoning?
Lea Ann
They do make a dry package of spices that is sold in the Cincy area grocery stores. It’s pretty good, but might have msg in it, I can’t remember.
Cincinnati chili, one of our most favorite fast food meals when we lived in Northern Kentucky. I always tell folks that you really can’t think of it as chili, it’s more like a Greek pasta sauce (the folks that developed it were in fact, Greek). I have not actually ever seen a recipe with the kidney beans in the sauce. All of the places in the Cincy area just have meat in the sauce.
Oh, and you really need to use lots more cheese on top 🙂 usually you can’t even see the sauce under all that cheese.
Oyster crackers are great to help soak up the juices – ah, more carbs 🙂
Carol! I didn’t even think about talking to you about Cincinnati Chili! Of course you would know all about it! I did indeed read about its Greek heritage. I think if I remember they were Greek restaurant owners. And LOL – when searching the web for Cincinnati Chili recipes I did see one photo that looked like a giant pile of shredded cheddar cheese. Had to chuckle and show Bob what his dinner was going to look like. We obviously opted for a small amount of the cheese. 😉
All that cheese can be a bit scary….but it is oh, so yummy… in the Cincinnati restaurants, our favorite being Skyline, they use really finely shredded cheese so it melts into a single blob…mmmm 🙂