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5-Ingredient Grainy Mustard Vinaigrette is the ‘verve’ behind standout salads, this version flavored with maple syrup, both easy and tasty.
This version of a basic Dijon mustard vinaigrette recipe is not only scrumptious atop crunchy salads but is also true pizzazz when drizzled over vegetable sides. For me, the best way to enjoy this is on a baked potato with nothing more than black pepper, fresh herbs, and green salad.
It’s simple ingredients and healthy eating 101, really. Unlike Dijon vinaigrettes which specify citrus juice like lemon juice, mine uses apple cider vinegar. Emulsified with whole grain mustard and extra-virgin olive oil, this yields a slightly less acidic result.
Try your hand at preparing ‘French style’ and use an immersion blender directly in the bottom of a small bowl you’ll be tossing in. Regardless of assembly or what kind of salad you are planning, the components of this homemade vinaigrette are best mixed when at room temperature.
No immersion blender? Use a Mason jar with a tight-fitting lid instead.
Ingredients for My Mustard Vinaigrette Recipe
- whole grain mustard
- maple syrup
- apple cider vinegar (may substitute a quality Champagne or white wine vinegar)
- fresh apple cider
- extra-virgin olive oil
- Kosher salt
- black pepper
How to Make Mustard Vinaigrette
Gather and Measure Out Ingredients
Gather all of the specified ingredients. When considering these ingredients, do not substitute if you can help it, and grab for the best you can source.
The fewer the ingredients, the more important starting with the best you can buy becomes. Measure everything out and allow all, including the fresh apple cider which should otherwise always be refrigerated, to room temperature.
Combine the Ingredients
Once the components are at room temperature, add everything together into a small bowl, Mason jar, or other. Emulsify with a wire whisk, an immersion blender, mini food processor, or by shaking in an airtight container.
Taste for Flavor and Evaluate Viscosity
Taste! If you feel you need Kosher salt or black pepper, by all means add it. If your dressing is too thin, add more maple syrup or whole grain mustard. If too thick, add additional cider.
Modifying the Norm to Make It Not Entirely Average
If you are the home cook who likes the tangy flavor combinations in this ingredient list and enjoy garlic, rub a couple of cut garlic cloves around the bowl you will be using for this dressing. It’s a nice light touch but will ONLY work in a ceramic bowl, not a stainless-steel bowl.
If due to digestive issues whole grain mustard is off-limits, use a stone-ground regular mustard in lieu.
Honey is a natural emulsifier and will act as a good stand-in for maple syrup if preferred.
Grainy Mustard Vinaigrette
- immersion blender or small food processor or jar with tight-fitting lid
- small bowl
- 1 teaspoon whole grain mustard at room temperature
- 1 teaspoon real maple syrup at room temperature
- 2 tablespoons apple cider vinegar at room temperature
- 2 tablespoons extra-virgin olive oil at room temperature
- ⅛ to ¼ cup fresh apple cider at room temperature
- Kosher salt to taste
- black pepper to taste
- Beginning with 1/8-cup of fresh cider, add all ingredients to a small bowl, Mason jar, or other. Emulsify with a wire whisk, an immersion blender, mini food processor, or by shaking in an airtight container.
- Taste! If you feel you need Kosher salt or black pepper, add it. If your dressing is too thin, add more maple syrup or whole grain mustard. If too thick, add additional cider.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.