Reviewed: May 31, 2008

I think this is a great vinaigrette, but I made some changes that make it the best! Use less vinegar - with the mustard, it is too tart. I also doubled the honey since the vinegar needed something to counter balance it. I also added more mustard to achieve that mustard taste. After all, it is a mustard vinaigrette. Since extra virgin olive oil is better for you, I substituted it for the vegetable oil. If you are not used to EVOO, then this substitution may come to a surprise when you taste it. This also stores in the fridge for days.

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Mandi Lusk

Cooking Level: Expert

Home Town: Scobey, Montana, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Apr. 18, 2008

YUM! I am back referencing this page again because my boyfriend constantly requests this recipe. This vinaigrette tastes wonderful...tangy, a little sweet, and just a bit of heat for the perfect balance. I do use just a little less oil, but that's all I change. Thanks for such a delicious recipe!

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Jaime

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Reviewed: Feb. 27, 2008

Good! I used part Extra Virgin Olive Oil, could maybe use a little less oil. Also, it seemed kind of bland, so I added a little more mustard and honey. I took it to a friends house with a salad and everyone loved it and put it on their chicken as well as their salad.

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JLK

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I really, really liked this dressing. I've tried to make several different dressings and this one is certainly a keeper. The first one my SO has really liked and requested.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

The vinegar was a little overwhelming. I played around with the recipe to make it more to my liking. I added extra honey, a bit of soya sauce and I used olive oil.

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dannnielle

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Very good, TRY IT!

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Mrs.Beaverhousen

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

I made this as directed and we love it. This is one of the better vinaigrette recipes on this site. Thank you for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Reviewed: Aug. 6, 2007

I did half dijon and half whole grain mustard. It was totally fine. I added 2 tablespoons of sugar because I felt it needed it (I tend to like dressings a bit sweet). The sugar made it less vinegar-y and softened the taste a lot.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 28, 2007

With two minor changes this recipe is the bomb for artichoke dipping! Use double mustard & honey & a splash of fresh lime!!!Mmmmmm

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banana

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Reviewed: Jul. 26, 2007

I have been on this kick for awhile of making my own dressings. It's cheaper, healthier and many instances better than what you can get from the store. This Mustard Vinaigrette is one of those examples. It's a simple, tangy dressing that goes well with meat, fruit, cheese or whatever you put on your salad. It's wonderful! I used olive oil instead of vegetable as it was all I had, and though it was great.

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BUTTERFLYGIRL377

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Reviewed: May 8, 2007

This dressing is delicious, quick, and easy - I had all the ingredients on hand and threw it together right before dinner. Only two small changes: I used 1/2 c. veg. oil and 1/2 c. olive oil (as recommended by another reviewer) and added a little extra mustard and honey to taste. I served this over a simple field greens salad with sauteed shrimp - and I wished I had a piece of bread to mop up the leftover dressing!

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Danielle C

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Reviewed: Feb. 17, 2007

WOW.. we really loved the tangy taste and I have shared it with family and friends and all have loved it..Now we always havew some made up in refrigerator..has become our favourite

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SANDRA5447

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Reviewed: Jan. 19, 2007

Yum. First made this last night, and have given the recipe to 3 people today! Very tasty and easy, and really dressed up a basic salad of greens, cucumber, carrot and lightly blanched sugar snaps and corn with a little shaved parmesan. Would not have considered marinating meat in this (it's for salad right?)- but after reading other reviews I will give it a try. Thanks for the recipe, I am sure we will eat it often!

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Pickupfamily

Cooking Level: Expert

Home Town: Manilla, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 26, 2006

Very tastey dressing. I used 2tsp of Dijon and kicked up the hot sauce and garlic. :-)

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j_bakes

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Reviewed: Mar. 23, 2006

A good dressing, I too added extra honey, use a jar to mix it and it turned out great! I put it on a chopped salad, made of romaine, iceberg, small tube pasta, chicken breast, bacon, tomato, gorgonzola cheese & green onions...yummm!

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minnesotamama

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2006

I used olive oil as suggested by a few people and I didn't think it went well. Next time I will use veg oil and give this recipe a fair rating it probably deserves.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 5, 2006

Great dressing! I skipped the salt and used evoo which after all of the other ingredients were in my food processor, I slowly drizzled to help emulsify. I used apple cider vinegar and didn't measure the oil. I stopped when it looked and tasted right. Yum!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 5, 2006

I thought that this was very oily. So after I made it, I waited until the oil separated from the rest of the ingredients and poured out half of it. Once I did this my husband and I both loved the taste of it.

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 20, 2005

Yummy! I served this on spring greens with sugared, slivered almonds, blue cheese & chopped apples! It's great on any salad combination...

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Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jul. 9, 2005

Having a dinner party tonight and made this for my guests. I thought it needed just a tad more sweet but other than that I love it. Since two of my guests are juvenile diabetics I added one packet of Sweet N Low. Thanks for the post! ***Update*** My dinner guests LOVED this and asked for the recipe! Make sure you give this recipe time for the flavors to meld.

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