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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
optional
- 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
Equipment
- immersion blender or small food processor or jar with tight-fitting lid
- small bowl
Ingredients
- 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
optional
- Kosher salt, to taste
- black pepper, to taste
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made it and it turned out amazing,
The kosher salt tip is key.
Thank you for sharing. !!
Gerardo, I am elated you are enjoying this vinaigrette – I love this on steak salad especially! 🙂 Jenny
This is such a delightful dressing. The combination of flavors is spot on! Loved that little garlic-rub trick. Thanks!
Padma, you are kind to say so! ty 🙂 Jenny
Sweet, tangy, and perfectly balanced. I love the combination of mustard, maple syrup, and apple cider vinegar. Went very well with my salads. Highly recommended this!
Made a big batch of this vinaigrette for meal prep, and it’s been a game-changer! So versatile and adds a burst of flavor to everything from salads to roasted veggies. Love that I can customize the thickness and flavor to my liking. Thanks for the recipe!
I just made my first vinaigrette using this recipe and it turned out great! This is now my new favorite salad dressing. So good and easy to make. It’s a must-try!
Jules, thanks for the compliment! I will make this for Easter for a roasted pear, beet, and walnut salad I am trying out, so I will be vibing with you! 😉 Jenny