Skip to main content
Epicurious
Cookbooks

Mustard-Based Dressing—Oil and Vinegar with Some Seasoning!

Cooks' Note

Try this on Instant Asparagus (page 219) in place of French dressing.

Recipe information

  • Yield

    makes about 1 1/4 cups.

Ingredients

1 heaping tablespoon Creole or Dijon mustard
1/4 cup red wine vinegar
1 cup extra virgin olive oil
1/4 cup minced green bell pepper (optional)

Preparation

  1. Put the mustard into a small bowl. Whisk in the vinegar, then the oil. Stir in the bell pepper, if desired.

Sugar Busters! Quick & Easy Cookbook
TagsSalad DressingSaladBell PepperVegetableNut FreeDairy FreeGluten FreeVegetarianVeganQuickEasyNo-CookCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Nuoc Cham Chicken Salad
A spicy-funky upgrade for lettuce cups, sandwiches, and more.