Flying pepper mustard vinaigrette. A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf The dressing is too strong to work with baby salad greens or mesclun. Try this Hot Pepper Mustard Vinaigrette recipe, or contribute your own. This video will show you How to make mustard vinaigrette dressing.
Maybe all my friends grew up like I did on those commercial brands of French and Thousand Island dressings.
Learn how to make Mustard Vinaigrette.
Whisk in oil; stir in salt and pepper.
You can have Flying pepper mustard vinaigrette using 6 ingredients and 1 steps. Here is how you cook it.
Ingredients of Flying pepper mustard vinaigrette
- It's 1 tablespoon of Flying Pepper Mustard from Valley Brook Farms LLC.
- You need 1 clove of garlic finely minced.
- You need 3 teaspoons of apple cider vinegar.
- You need 1/2 teaspoon of finely chopped fresh parsley or basil.
- It's 1/4 cup of good extra virgin olive oil.
- You need to taste of Salt and pepper.
Purchased jarred roasted red peppers make this salad dressing recipe quick, or you can make it extra-special by roasting your own red peppers. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired. DIRECTIONS In a small glass bowl, mix the vinegar, garlic, and mustard.
Flying pepper mustard vinaigrette step by step
- Combine all ingredients in a jar with tight fitting lid and shake vigorously. Let sit at room temperature or in fridge for at least 30 minutes to let the flavors combine. Serve over plate of sliced tomatoes!.
Add the parsley, thyme, salt and pepper, and adjust seasoning as needed. The balsamic vinegar gives the vinaigrette a sweetness, while the mustard adds a spicy, pungent flavor. Combine the oil, vinegar, mustard, a pinch of sugar, ¾ teaspoon salt, and ½ teaspoon pepper in a small bowl. In a blender, puree the egg yolk (this makes the dressing extra creamy), white wine vinegar, grainy Dijon mustard, water, minced garlic, kosher salt, and freshly ground black pepper. Tangy and sweet vinaigrette tastes wonderful over fresh greens, tomatoes, or avocados.
