Mustard Dressing
This mustard dressing comes together in just a few minutes and takes any salad up a notch. The mix of tangy mustard, mild white wine vinegar and fresh herbs like chives, dill and parsley makes for a balanced, aromatic dressing. It's easy to make ahead, too, since it keeps in the fridge for 2 to 3 days. Perfect for anyone who wants to cook quickly and fuss-free.
Ingredients
- 0.5 onion
- 12 tbsp white wine vinegar
- 3 tbsp mustard
- 0.25 tsp sea salt
- 1 pinch pepper
- 4 tbsp chives, fresh or frozen, finely chopped
- 1 tbsp dill, fresh or frozen, finely chopped
- 2 tbsp flat-leaf parsley, fresh, finely chopped
- olive oil, add to taste, roughly 4-6 tbsp for a well-balanced dressing
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 8 Servings |
|---|---|---|
| Calories | 20 kcal | 160 kcal |
| Carbohydrates | 2.5 g | 20 g |
| Protein | 0.4 g | 3.2 g |
| Fat | 0.3 g | 2.4 g |
| Fibre | 0.3 g | 2.4 g |
| of which sugar | 0.8 g | 6.4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Finely chop the onion and add it to a shaker or lidded jar along with the white wine vinegar, mustard and olive oil.
- Finely chop the chives, dill and flat-leaf parsley and add them to the jar as well.
- Add the sea salt and pepper, then shake everything vigorously until you have a smooth, evenly blended dressing.
- Serve the mustard dressing straight away, or store it in a sealed container in the fridge for up to 2 to 3 days.
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Nutrition facts per serving (estimate)
| Calories | 20 kcal |
|---|---|
| Carbohydrates | 2.5 g |
| Protein | 0.4 g |
| Fat | 0.3 g |
| Fibre | 0.3 g |
| of which sugar | 0.8 g |
Frequently asked questions
How long does the mustard dressing keep?
Stored in a sealed container in the fridge, the mustard dressing keeps for 2 to 3 days.
Which salads does this dressing go with?
This mustard dressing works with all sorts of salads, from mixed leaves to cucumber or tomato salad.
Can I use frozen herbs?
Yes, chives and dill can be used fresh or frozen. Parsley tastes best fresh.
Is the mustard dressing vegan?
Yes, all the ingredients are plant-based, so the dressing is vegan and dairy-free.
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