Sweet and Tangy Mustard Dressing

Name: Sweet and Tangy Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 1/4 cup yellow mustard (60 ml) Yellow Mustard; 3 tbsp grapeseed oil (45 ml) Grapeseed Oil; 2 tbsp honey (30 ml) Honey; 1 1/2 tbsp apple cider vinegar (22.5 ml) Cider Vinegar; 1 tbsp water (15 ml) Water; 1/2 tsp Worcestershire sauce (2.5 ml) Worcester; 1 small garlic clove, finely grated (~1/4 tsp) Garlic; 1/8 tsp chipotle chile powder or cayenne (0.62 ml) Chipotle; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Greg Vernick recipe. Not affiliated with, sponsored by, or endorsed by Greg Vernick.

DRESSING · EVERYDAY GREEN SALADS & SANDWICHES

A dressing for everyday green salads & sandwiches.

Vernick's sweet and tangy mustard dressing.

On the jar

SWEET AND

Method: shake
Yield: about ¾ cup
Ingredients: 10
Jar batch: 1.5× recipe

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Ratio

YELLOW MUSTARD 60 mlGRAPESEED OIL 45 mlHONEY 30 mlCIDER VINEGAR 23 mlWATER 15 ml

Ingredients

Yellow Mustard1/4 cup yellow mustard (60 ml)
Grapeseed Oil3 tbsp grapeseed oil (45 ml)
Honey2 tbsp honey (30 ml)
Cider Vinegar1 1/2 tbsp apple cider vinegar (22.5 ml)
Water1 tbsp water (15 ml)
Worcester1/2 tsp Worcestershire sauce (2.5 ml)
Garlic1 small garlic clove, finely grated (~1/4 tsp)
Chipotle1/8 tsp chipotle chile powder or cayenne (0.62 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): YELLOW MUSTARD, GRAPESEED OIL, HONEY, CIDER VINEGAR, WATER.
Season to finish: GARLIC (1½ cloves), CHIPOTLE (a pinch), SALT (to taste), PEPPER (to taste), WORCESTER (about ¾ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 1 star · 3 national awards

Sweet and Tangy Mustard DressingNATIONAL AWARD WINNEROn the jar: SWEET AND
Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: RED WINE
Lemon-Anchovy Citrus VinaigretteNATIONAL AWARD WINNEROn the jar: LEMONANCHOVY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH

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Provenance

Greg Vernick works in Modern American / Philadelphia at Vernick Food & Drink; credentials include James Beard Best Chef: Mid-Atlantic 2017 (Vernick Food & Drink).

Adapted from a Greg Vernick recipe (Greg Vernick / Food & Wine).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Greg Vernick / Food & Wine (published as “Sweet and Tangy Mustard Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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