Use up those small bits of jam and mustard hanging out in your fridge with our adaptable vinaigrette recipe. We’ve included our three favorite combinations but feel free to mix it up with what you have on hand.
Vinaigrettes
Yields: 1 Cup
Ingredients
- 3 to 4 tablespoons mustard, jam, or jelly
- ⅓ cup vinegar of choice
- 2 teaspoons honey (omit with jelly or jam)
- 1 tablespoon chopped fresh herbs of choice (optional)
- ¼ to ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper or crushed red pepper
- ⅓ cup oil of choice
Instructions
- In a small bowl, place mustard, jam, or jelly. Whisk in vinegar, honey, herbs (if using), salt, and pepper until fully combined. While whisking, slowly pour in oil. Serve immediately or whisk again vigorously before serving. Refrigerate in an airtight container for up to 3 weeks.
Variations with our Vinaigrettes recipe
CREOLE MUSTARD
Use 3 tablespoons Creole mustard, white wine vinegar, and grapeseed oil.
STRAWBERRY-TARRAGON
Use 4 tablespoons strawberry jam, white balsamic vinegar, olive oil, and minced tarragon; omit honey.
PEPPER JELLY
Use 4 tablespoons pepper jelly, apple cider vinegar, red pepper, and vegetable oil; omit honey.
