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Homemade Mustard Vinaigrette

America's Test Kitchen Mustard Vinaigrette

I’ve been using my America’s Test Kitchen Quick Family Cookbook pretty regularly over the last year because it’s got lots of great dinner recipes that can be put together in 45 minutes or less.   One of my favorite sections in the book (especially in summer!) is Salad for Supper.

The BLT salad from that section is great, and we also frequently eat the steak and potato salad, which consists of greens, sliced steak, and browned potato wedges, topped with a mustard vinaigrette.

America's Test Kitchen Steak and Potato Salad


While steak, potatoes, and lettuce are certainly a winning combo, the dressing is what really pulls the salad together.   It’s so good that Lisey, who almost always hates salad dressing, actually gets excited when she sees me making it.

mustard vinaigrette

And it’s good on pretty much any green salad, not just one with steak and potatoes.

So, I thought I should share the recipe.   😉

While this IS super easy, you’ll want a blender (or food processor) to make this dressing, as the vinegar and oil won’t emulsify well if you try to make it by hand.

mustard vinaigrette in vitamix

I just use my Vitamix (I own the 5200) and then run some soap and water in the blender afterward to clear out all the oily residue.

I store any extra salad dressing in the fridge in a glass bottle I saved from a drink.   Perfect for dressings!

Mustard Vinaigrette

3 tablespoons red or white wine vinegar (I use 2 tablespoons to make it milder)
3 tablespoons whole grain mustard (I use Dijon)
1 shallot, peeled and chopped (I use a couple tablespoons of chopped regular onion, because it’s cheaper.)
1 garlic clove, peeled
2 teaspoons fresh thyme leaves (I use 1/2-1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup extra virgin olive oil

In a blender, combine the vinegar, mustard, shallot/onion, garlic, thyme, salt, and pepper.   Blend until the garlic and onion are finely chopped.   With the blender running, add the oil in a steady stream, and keep processing until the dressing is smooth.

Store extra dressing in the fridge.

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deb p

Tuesday 2nd of February 2016

Just got done making the vinaigrette! It however turned into quite the process for out my blender and noticed that the jar base had split..bye bye blender, so got out my stick blender that i had yet to use since buying. I thought I could just make it easy in a canning jar....well noooo because I dont have wide mouth and the blender head doesn't fit. So had to stop and think and look around....ended up making it in my husbands huge beer mug and then transferring to the canning jar for storage. exhausted now :-) But the vinaigrette is tasty!! Thank you for the recipe!


Tuesday 2nd of February 2016

Oh, gracious. I'm really glad you like it, at least. It would be dreadful to go through all that only to discover you don't like the dressing!


Thursday 17th of December 2015

Are you allowed to post the recipe for the steak salad? I have no idea what the secret is to make those potatoes so beautiful!


Friday 18th of December 2015

Yep, I could. The secret to the potatoes is to cut them in wedges, toss them with a little oil, cover them, and microwave them until they're pretty tender.

Then you heat up some fat in a cast iron pan until it's nice and hot (bacon grease is my usual choice) and cook the potatoes briefly on each side, until they're nice and crispy.

Parcooking them in the microwave means you don't have to cook them for ages in the pan, which can sometimes get them burnt on the outside before the inside is done. It works great!

Cecilia Leffew

Tuesday 21st of July 2015

I checked out one of the ATK cookbooks from my library and found this salad about 2 days after your post. The adults enjoyed it and the kids (7 & 9yo tolerated it). The one thing I did differently was to add a chopped avocado. It was wonderful.

Laura Vanderkam

Tuesday 14th of July 2015

Count me among the fans of shallots. It just seems fancier, and even if there isn't actually a difference. So I like my food more.

As for mustard, I have been making a mustard cream sauce for fish lately. Brown fish and veggies in a pan, then add broth and cook until fish is done. Take out fish and veggies, then mix mustard and heavy cream in the pan. Pour over the fish. It's versatile and almost impossible to screw up, which is an important attribute for food in my mind.


Wednesday 15th of July 2015

Also: heavy cream makes everything better. ;)

Mrs. LC@LooseChangeLiving

Monday 13th of July 2015

I almost always make homemade salad dressings. Will have to give this one a try. Thanks!

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