Garlic-Mustard Vinaigrette

Recipe 10 minPreparation Time 0 minCooking Time

Garlic-Mustard Vinaigrette

10 minPreparation Time 0 min Cooking Time

About this Recipe

This assertively sharp and tangy dressing turns a humble bowl of greens (or steamed or grilled vegetables, or a sandwich) into a riot of flavor. The quality of the oil and vinegar matter, so use the good stuff for this. You can swap in half a shallot for the garlic if you want to dial back the intensity a notch, or you can use both for even more flavor.

The Benefits

Mustard is an age-old spice and medicine. Sinigrin, a bioactive compound found in mustard and the rest of the Brassicaceae family (broccoli, brussels sprouts), has anti-inflammatory, antibacterial, antifungal, antioxidant, anticancer, and wound healing effects. Both red wine and the slightly sweet sherry vinegar are full of phenolic antioxidants known to have blood pressure, blood sugar, and cholesterol-lowering benefits.

Ingredients

340 ml (about 1 1/2 cups) MAKES

1/3 cup (80 ml) red wine or sherry vinegar
1 garlic clove, grated
1 Tbsp (15 ml) water
1/2 Tbsp Dijon mustard
1/2 tsp salt
3 to 5 twists of black pepper
1 cup (240 ml) extra virgin olive oil

Directions

Step 1

Combine the vinegar, garlic, water, mustard, salt, and pepper (everything except the oil) in a bowl, blender, or food processor. Whisk or run the machine while you add the olive oil in a thin stream. The mustard and garlic will act as emulsifiers, helping to create a thick, smooth dressing. Taste for seasoning and deploy as desired, or keep it in a jar until you need it — just give it a good shake before using. It will store, covered, in the refrigerator for up to 3 days.