This simple four-ingredient orange mustard vinaigrette is full of flavour. It’s a versatile dressing that can be used on fresh salad greens, as a marinade for meats, or drizzled over your favourite vegetables.
More on whole grain mustard
Whole Grain mustards have been ground just enough to form a paste, but not so much that they fully break down all the mustard seeds, creating a thick, coarse texture.
Most are of Dijon influence or a variation on that which means they use wine instead of vinegar, and brown and black seeds instead of yellow. They have the most texture and an intense flavour.
It is an easy mustard to try and make on your own.
Mustard seeds are excellent sources of the trace minerals Magnesium (involved in the regulation of muscle, heart and nerve function and keeping bones strong) and Selenium (a powerful antioxidant that may protect against cancer, thyroid problems, cognitive decline, and asthma).
A LITTLE BIT OF MUSTARD HISTORY
Mustard dates back to the early Romans and is one of the worlds oldest condiments. Early Roman cooks made a hot paste “mustum ardens” (burning must) by combining ground mustard seeds with unfermented grape juice called “must”. This was later shortened to “mustard” when it arrived to the English speaking world.
You Will Need
How to Make It
- Place all your vinaigrette ingredients in a small glass jar, season with sea salt and cracked black pepper then shake until emulsified.
- Taste and adjust seasonings according to your taste.
WHAT CAN I USE IT ON?
- Toss in your next fresh green salad.
- Use it as a marinade for meats.
- Drizzle it over vegetables, especially cruciferous such as cauliflower or broccoli.
- Great on potato or roasted beet salads
- Serve it as a sauce with grilled chicken or steak
HOW LONG CAN I STORE it for?
Store in the refrigerator in an airtight container for approximately 3-4 days.
WE HAVE USED IT ON…
Use iT as an alternative DRESSING on…
- Glass jar or a container with a tight fitting lid
- 3 tbsps olive oil
- 2 tbsps lemon juice
- 1 tbsp orange juice
- 1 tbsp wholegrain mustard seeded mustard
- Sea salt and cracked black pepper
- Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
- Taste and adjust seasonings according to your liking.
- Keeps in a covered container in your fridge for approximately 3-4 days.