I love mixing up different vinaigrettes: Simple, cheap, delicious and mostly additive free, but one dressing, in particular, had me quite intrigued: Melissa d’Arabian’s Mustard Vinaigrette.
I’d never seen Soy Sauce in a French vinaigrette before, but according to one of the 279 reviewers, it’s not a “new” thing. Regardless, this dressing is delicious, quick and easy – and I’m always up to learning a new trick. Who would have thought a simple dressing would be so controversial and garner so many comments on Food Network’s site!
I will say this, using a bit of Soy in many things where someone doesn’t think it should go is a great little trick. I use some in my Navy Bean and Bacon Soup I’ve made for years, and Alton Brown uses a bit in a Vegetable Bean Soup, an idea I stole for my Updated Classic Vegetable Soup.
According to workers at Chipotle Restaurant, Soy is added to their marinades for the Chicken and Steak. When I put it in my Tastes Like Chicken, Chipotle Chicken marinade, it was exactly what it needed. Soy works every bit as well in this dressing.
This is meant to be made right in the salad bowl, although we often double or triple and store in a jar in the fridge. A quick shake and it comes back together.
Melissa D'Arabian's Mustard Vinaigrette
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Small splash soy sauce
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.
1/4 of the dressing has about 20 calories.
My Pay off:
When I serve this Mustard Vinaigrette, I know I’m serving something simple, healthy and refreshing with ingredients I can be confident in.
Mustard Vinaigrette last priced March 2012 at about 30 cents, repriced March 2014 for 28 cents. Without coupons for the ingredients and careful shopping, it would be much more.