Skip to main content
Epicurious
Cookbooks

Mustard-Based Dressing—Oil and Vinegar with Some Seasoning!

Cooks' Note

Try this on Instant Asparagus (page 219) in place of French dressing.

Recipe information

  • Yield

    makes about 1 1/4 cups.

Ingredients

1 heaping tablespoon Creole or Dijon mustard
1/4 cup red wine vinegar
1 cup extra virgin olive oil
1/4 cup minced green bell pepper (optional)

Preparation

  1. Put the mustard into a small bowl. Whisk in the vinegar, then the oil. Stir in the bell pepper, if desired.

Sugar Busters! Quick & Easy Cookbook
TagsSalad DressingSaladBell PepperVegetableNut FreeDairy FreeGluten FreeVegetarianVeganQuickEasyNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.