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Bottom of the Jar Mustard Vinaigrette

We’ve all been there. You know … at the bottom of the mustard jar. I don’t know about you, but I have quite the collection of half-empty mustard jars in my fridge. Mustard happens to be one of my (and my husband’s) favorite condiments, and I use it on sandwiches, in my tuna and egg salads, and of course to make salad dressings. I love trying out all different kinds of mustards too … if you were to look in my fridge right now you would find some horseradish mustard, caramelized onion mustard and sweet ‘n hot mustard. I guess you know you’re a foodie when you spend time staring at the mustard shelves in the condiment aisles contemplating which one to try next.

There comes a time however, when you are at the bottom of your favorite mustard jar with not enough to really spread on your sandwich bread. Don’t be sad, it just happens to be that little bit of mustard at the end of the jar is the perfect amount to create a delicious, creamy-like dressing that will make any bowl of salad greens happy.

Here’s how I make a simple mustard vinaigrette …

 

Simple Mustard Vinaigrette

mustard (whatever is left in your jar, about a teaspoon or so)
1 garlic clove, pressed or finely minced
1 lemon, juiced
1-2 splashes of white or red wine vinegar
small pinch of dried thyme (1/4 teaspoon), optional
1/4 cup olive oil
1 teaspoon honey or agave
good pinch salt and pepper

Add all of your ingredients into your mustard jar. Seal and shake vigorously until well combined. Spoon over your favorite salad greens and store the remainder in the refrigerator for 3-4 days.

 


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