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
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.