Balsamic-Mustard Vinaigrette
A punchy, stable dressing for assertive salad greens
⏱️ 5 minutes 5 minutes prep · 0 minutes cook
🍽️ 4 Serves
100 Calories
0g Protein
1g Carbs
11g Fat
Why This Recipe Works
A small amount of mayonnaise acts as a stabilizer here, ensuring the dressing stays perfectly emulsified rather than separating. This punchy profile is designed to hold its own against sturdy or bitter greens like kale, radicchio, and arugula.
Instructions
1
Whisk the vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in a small bowl until the mixture is smooth and the salt has dissolved.
2
Whisking constantly, slowly drizzle in the oil until the dressing is thickened and fully emulsified.
🍽️ Complete the Meal
Make Ahead: The vinaigrette can be prepared in advance and stored in the refrigerator.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks; whisk again before serving if slight separation occurs.
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 2 weeks; whisk again before serving if slight separation occurs.
Can I make this ahead of time?
The vinaigrette can be prepared in advance and stored in the refrigerator.
