Mustard Bottle Vinaigrette
This mustard bottle vinaigrette transforms leftover mustard into a tangy, garlicky dressing made right in the bottle—eliminating waste and extra dishes.
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This mustard bottle vinaigrette transforms leftover mustard into a tangy, garlicky dressing made right in the bottle—eliminating waste and extra dishes.
Delivery in as fast as one hour.*
Prices vary by store
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Start with a nearly empty yellow mustard bottle that has a small amount of mustard remaining inside.
Pour the lemon juice directly into the mustard bottle.
Add the red wine vinegar to the bottle.
Pour in the olive oil.
Season with salt, black pepper, and garlic powder.
Secure the cap on the mustard bottle and shake vigorously until all ingredients are well combined and emulsified.
Use immediately on your favorite salad.
Store the sealed bottle in the pantry for up to 2 weeks. Shake well before each use to re-emulsify.
Yes. Combine all ingredients in a mason jar and shake vigorously for 30 seconds. The bottle method simply saves cleanup and ensures thorough blending of residual mustard.
Store in the sealed mustard bottle or a glass jar in the pantry for up to 2 weeks. Shake before each use, as oil and vinegar will separate.
Yellow mustard works as written. Dijon or whole-grain mustard will create a sharper, more complex flavor but work equally well.
Yes. For a sharper dressing, use less oil; for creamier, add more. The classic ratio is 3 parts oil to 1 part acid, but taste and adjust to preference.
This recipe is naturally vegan, gluten-free, and dairy-free. Always verify individual mustard brand ingredients if dietary concerns apply.
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