Mustard French Dressing
A tangy, creamy mustard French dressing with sharp mustard, lemon, and herbs, perfect for salads and light dishes, adding a bright, flavorful punch.
Ingredients
- 1 Tbsp. Dijon or Dusseldorf prepared mustard ⓘ
- 1 Tbsp. raw egg white ⓘ
- 1/2 tsp. lemon juice or wine vinegar ⓘ
- 1/4 tsp. salt ⓘ
- 1/3 c. olive oil or vegetable oil ⓘ
- 5 to 6 grinds white pepper or 1/2 tsp. green peppercorns, crushed into a paste ⓘ
- 1 tsp. finely minced shallots or scallions and/or minced fresh green herbs, such as parsley, basil and dill ⓘ
Instructions
- Beat the mustard and egg white in a bowl for a good minute with a wire whip.
- When thick, beat in the lemon juice or vinegar and the salt.
- Then, by droplets, beat in the oil to make a cream sauce.
- Beat in the optional ingredients and correct the seasoning.
Tips & Substitutions
For a creamier texture, ensure the egg white is at room temperature before beating. You can substitute the olive oil with a lighter vegetable oil if preferred. If you want to add a kick, a dash of Worcestershire sauce or a splash of hot sauce can enhance the flavor. This dressing pairs beautifully with salads or as a dip for raw vegetables.
Serving Suggestions
This mustard French dressing is perfect drizzled over mixed green salads, grilled vegetables, or as a zesty dip for crudités. It also complements grilled chicken or fish beautifully. For a complete meal, serve with crusty bread or alongside dishes like Hushwi(Stuffing) for a delightful contrast in flavors.
Storage & Reheating
Store any leftover dressing in an airtight container in the refrigerator for up to a week. Before using, give it a good shake or stir, as the ingredients may separate over time. Avoid freezing, as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Mustard French Dressing contains roughly 1128 calories, with 4g protein, 2g carbohydrates, and 125g fat. It is a good source of vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 587mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of mustard?
Absolutely! While Dijon or Dusseldorf mustard is recommended for its smooth texture, you can experiment with whole grain or spicy brown mustard for a different flavor profile. Just keep in mind that the taste and consistency may change slightly.
Is it safe to use raw egg white in this recipe?
Using raw egg whites carries a risk of salmonella. To mitigate this, consider using pasteurized egg whites, which are safe for consumption without cooking. Alternatively, you can leave out the egg white and use additional oil to achieve a similar consistency.
How can I make this dressing vegan?
To make this dressing vegan, substitute the raw egg white with aquafaba (the liquid from canned chickpeas) or a tablespoon of silken tofu blended until smooth. This will help achieve a similar emulsifying effect without using animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).