Ina Garten Creamy Mustard Vinaigrette Recipe

Crafting this vinaigrette feels like I’m mixing up a little jar of magic – a potion made from Champagne vinegar and whispers of garlic that transforms every salad into something that feels elevated and sophisticated. Who knew dressing your greens could be such an art form?

I adore how Ina Garten’s Creamy Mustard Vinaigrette elevates any salad with its wonderful flavors. This vinaigrette explodes with the taste of the spectacular Champagne vinegar.

This dinner-party-quality dressing achieves a creamy, emulsified texture with the help of the Dijon and whole-grain mustards, as well almost obligatory for a vinaigrette, an optional egg yolk.

Ingredients

• Champagne vinegar: Offers a light, tangy flavor, enhancing freshness.
• Dijon mustard: Adds a creamy texture and mild heat to the dressing.
• Whole grain mustard: Contributes a rustic, textured taste with earthy tones.
• Minced fresh garlic: Provides a sharp, pungent kick; known for health benefits.
• Extra-large egg yolk: Emulsifies the vinaigrette, creating a creamy consistency.
• Good olive oil: Rich in healthy fats, it bridges all flavors smoothly.
• Kosher salt: Balances flavors; enhances overall taste profile.
• Freshly ground black pepper: Adds subtle heat; complements the vinegary tang.

Ingredient Quantities

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• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon whole grain mustard
• 1/2 teaspoon minced fresh garlic
• 1 extra-large egg yolk, at room temperature (optional)
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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How to Make this

1. Start with a bowl of medium size and into it pour the vinegar from Champagne, the Dijon mustard, the whole grain mustard, and the garlic minced.

2. If you are using them, add the extra-large egg yolk to the bowl. This will help create a creamier texture for the vinaigrette.

3. Beat the components together until the combination is smooth and the components are well integrated.

4. As you whisk, drizzle in the olive oil slowly. Aim to add it in a thin, steady stream to help emulsify the vinaigrette.

5. Continue to whisk until the oil is completely mixed in, and the vinaigrette has thickened a bit.

6. Add kosher salt and freshly ground black pepper to the vinaigrette and mix well. Taste the vinaigrette and adjust the salt and pepper levels until it’s perfect.

7. After the vinaigrette is made, taste it. Then, add more salt or pepper to suit your taste.

8. If you are not using the vinaigrette right away, pour it into a glass jar or bottle with a tight-fitting lid to store it.

9. Before each use, shake the jar well to ensure that the ingredients are well mixed.

10. Drench your top-choice green salad with this dressing, give it a good toss, and enjoy! This enables you to experience the full flavor of this dressing. You could drench it over a bowl of loosely packed lettuce leaves and enjoy that, but the flavor and texture possibilities with this are a little more exciting.

Equipment Needed

1. Medium-sized bowl
2. Measuring spoons
3. Whisk
4. Garlic press or knife (for mincing garlic)
5. Measuring cup
6. Jar or bottle with a tight-fitting lid (for storage)
7. Salad tongs or a large spoon and fork (for tossing salad)

FAQ

• Can I substitute the Champagne vinegar with another type of vinegar?If Champagne vinegar is unavailable, a good replacement is white wine vinegar.
• Is the egg yolk necessary in this recipe?The optional ingredient that adds extra creaminess to the vinaigrette is the egg yolk.
• What can I use instead of Dijon mustard?In case you lack Dijon mustard, you can substitute spicy brown mustard, sapid and piquant, much like the Dijon, and get on with your life—the mustard in question still mixes well with the other ingredients and gives the sauce an assertive and pleasantly tangy quality.
• How should I store leftover vinaigrette?Any remaining vinaigrette should be stored in an airtight container in the refrigerator for no more than a week. It should be well shaken before using.
• Can I use dried garlic instead of fresh?The best flavor comes from fresh garlic, but in a pinch, you can substitute powder. If using powder, start with 1/8 teaspoon and adjust to taste.
• Is it okay to use regular olive oil instead of good olive oil?Indeed, you can use plain olive oil, but for the most flavorful results, high-quality, extra-virgin olive oil is what you want.

Ina Garten Creamy Mustard Vinaigrette Recipe Substitutions and Variations

Champagne vinegar. You can substitute with white wine vinegar or apple cider vinegar for a slightly different flavor profile.
Whole grain mustard or spicy brown mustard can serve as a substitute for Dijon mustard.
Mustard, whole grain: If you would rather have a smoother texture, substitute with Dijon mustard or brown mustard that has some spice in it.
Chopped fresh garlic: Use 1/4 teaspoon of garlic powder if you don’t have fresh minced garlic.
Large egg yolk: Either omit it entirely or use a tablespoon of mayonnaise to keep things creamy.

Pro Tips

1. Room Temperature Ingredients Ensure all ingredients, especially the egg yolk, are at room temperature before starting. This helps in achieving a smoother emulsification when mixing with the oil.

2. Oil Selection Use a high-quality olive oil as it serves as the base of the vinaigrette. A robust, flavorful oil will enhance the taste of the dressing.

3. Drizzle Technique When adding the olive oil, start with just a drop at a time, gradually increasing the amount as the vinaigrette begins to emulsify. This technique helps prevent the oil and vinegar from separating.

4. Flavor Balance If the vinaigrette tastes too sharp or acidic, add a small pinch of sugar to balance the flavors. Be sure to taste as you adjust seasoning.

5. Storage Tip To maintain freshness, store the vinaigrette in the refrigerator and use it within a week. If it separates during storage, simply shake it vigorously before use.