Mustard Jar Vinaigrette Recipe

by Dorothy Reinhold on May 4, 2010

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This is a simple, genius solution to what to do when you use the last of your mustard out of the jar. We go through Grey Poupon Dijon mustard like…oh, like it was lemonade on a 110-degree day.

Which is to say we put it on everything, including grilled cheese sandwiches, tuna salad, pretzels, cottage cheese and hard-boiled eggs. Go ahead, I’ll wait while you run to the frig and try that last one. It’s good, isn’t it? Kind of like a deviled egg without the mayo.

Anyway, the great food writer Dorie Greenspan came up with what she calls “Bottom of the bottle Mustard Vinaigrette,” for when you use up the mustard and even though you scrape, you can’t get the last bit out of the jar. The solution: leave the remainder in the jar and add the rest of your salad dressing ingredients, shake, and voila! (Or viola, as we sometimes say.)

It’s fast, it’s frugal (like me), and it is completely delicious!

Her basic dressing formula is 1/4-1/2 teaspoon Dijon, 1 tablespoon wine vinegar, 3 tablespoons extra-virgin olive oil, salt, pepper.

The problem, of course, is you can’t exactly tell how much mustard is left clinging to the inside of the jar. So eyeball it. If you are using a Grey Poupon plastic 10-ounce container, I can advise you to double her basic recipe, as I have done below. You can always adjust other ingredients upwards from there if it is still too mustardy for you.

You can make your vinaigrette in any old clean jar and simply measure the mustard into it, as she notes, and you wouldn’t have to wait for the mustard jar to get empty. But where’s the fun in that?

Thank you, brilliant Dorie!

Mustard Jar Vinaigrette

A brilliant solution to how to get the last mustard out of the jar, AND have some homemade salad dressing. This Mustard Jar Vinaigrette is so simple you will wonder why you didn’t think of it before!

1 empty bottle Grey Poupon Dijon mustard
2 tablespoons wine vinegar
6 tablespoons extra-virgin olive oil
Pinch kosher salt
Freshly ground pepper

Add all ingredients to mustard bottle and shake. Dressing will emulsify. Taste and adjust to your liking, adding more of any ingredient you think is needed (vinegar? even a squeeze of lemon juice if you like.) Label the bottle and store in refrigerator with other dressings.

Source: Dorie Greenspan 

{ 5 comments… read them below or add one }

Sheree July 13, 2010 at 6:49 pm

This is perfect! Yummy! Just the right amount of tang; and I feel like I’m not being wasteful. Thanks so much Dot!


Marci Crestani June 23, 2010 at 8:21 am

This is one of those recipes that makes you smack your forehead and say, “Why didn’t I think of that?” That’s why we have you, Dorothy! Thanks!


Kim at Rustic Garden Bistro June 15, 2010 at 7:17 pm

We’re all about “Depression Era Dining,” so I can absolutely relate.

What a great way to use up the last of the bottle!!!! Definitely bookmarking this one for future use; thanks! [K]


Karen June 15, 2010 at 3:48 pm

I love it! I’m always looking for ways to extract or use up the dregs at the bottom of jars and bottles.

I kept an “empty” bottle of moisturizer going for about two weeks recently. 😉


Dorothy June 15, 2010 at 9:34 pm

Love the “Depression era dining” idea, and
Ohyeah, that is totally up my alley!


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