Mustard Vinaigrette



Serving size

about 2 tablespoons
15 minutes
60 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for about 5 days.

Mustard Vinaigrette


4 tsp. Olive oil
2 100 grams White wine vinegar
2 tsp. Dijon mustard
1 cup Honey
1/16 tsp. Salt
1 to taste Black pepper
1/8 tsp., ground Dried tarragon
2 tsp. Water


Place the olive oil, vinegar, mustard, honey, salt, pepper, tarragon and water in a small bowl or jar.

Whisk until smooth and chill well before using on salads or grilled vegetables.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Using great quality extra virgin olive oil for your dressings gets you a point on the Med Diet Score but is also a fantastic ingredient for your dressings. The great thing about this is that you always have the foundations for a terrific vinaigrette on hand.

"Love is like a mustard seed; planted by God and watered by men."

Muda Saint Michael, Poet