Mustard Vinaigrette Dressing
by Tarla Dalal
Here is a peppy and tongue-tickling dressing, perfect for use with salads . A pinch of sugar and a dash of black pepper very beautifully manoeuvre the pungency of ingredients like mustard paste and garlic into a very aesthetic level, making this a very vibrant but versatile dressing.
The Mustard Vinaigrette Dressing can be stored in an airtight jar in the fridge for around two weeks. Every time you wish to use it, shake the bottle vigorously to mix all the ingredients well, and then use.
Mustard Vinaigrette Dressing recipe - How to make Mustard Vinaigrette Dressing
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
2 tsp mustard (rai / sarson) paste
2 tsp castor sugar
2 tsp vinegar
1/2 tsp finely chopped garlic (lehsun)
salt and to taste
1/2 cup oil
- Method
- Combine all the ingredients, except the oil in a deep bowl and mix well.
- Gradually, add the oil little by little to the mustard mixture, while mixing it vigorously using a whisk.
- Use as required.
| Energy | 88 cal |
| Protein | 0 g |
| Carbohydrates | 0.6 g |
| Fiber | 0 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 85.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 0 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |