This homemade mustard balsamic dressing is the perfect small-batch, big flavour salad dressing for your salads or wraps.
Sometimes all you need is a small batch of salad dressing like this simple mustard balsamic dressing.
If like me you hate waste and a full bottle of shop-bought salad dressing (or a full jar of homemade dressing) is too much to use, a small batch of dressing is perfect.
I hate throwing out dressing!
- 🥣 Mustard balsamic salad dressing
- 🥗 Each dressing has its own job
- 🥫 Storing salad dressing
- ⭐ Shake, shake, shake
- ⏲️ How long can you keep homemade salad dressing in the fridge?
- 🌡️ Can you freeze it?
- 📋 What you need to make balsamic mustard salad dressing
- 🥄 Which type of mustard
- 🍶 Mild or extra virgin olive oil?
- 💭 Did you know you should always keep olive oil in the dark?
- ⭐ Want new recipes delivered to your inbox?
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 Related recipes
- 👩🏻🍳 What to drizzle salad dressing on
- ⏲️ How to make vegan balsamic dressing
- 📖 Recipe
🥣 Mustard balsamic salad dressing
This is my go-to dressing recipe when we are having a baked potato piled high with grated vegan cheese (sometimes coleslaw too) and salad.
I don't toss the salad in it, just drizzle some over it.
Although, when I was thinking about it I actually keep my dressings compartmentalized.
Each has its own purpose.
I didn't realise I do that!
🥗 Each dressing has its own job
So here we go, here's how I use each of my regular salad dressings.
- Baked potato & salad - mustard balsamic dressing
- Chopped corn salad - ranch dressing
- Couscous salad - Italian dressing (drizzle it)
- Falafel wrap - tahini dressing (drizzled)
- Greek pasta salad - Greek dressing
- Greek salad - Greek dressing
- Greek wrap - Greek dressing
- Green salad - French dressing
- Grinder sandwich- Italian dressing
- Quesadillas - creamy sriracha dip for dunking
- Sweet potato fries - ranch dressing
- Tortilla chips - lemon & chive dip
- Vegan Reuben sandwich - Russian dressing
- Vegan burger - Russian dressing
I'm obviously a creature of habit, either that or they just work well together.
Maybe a bit of both!
🥫 Storing salad dressing
You can store salad dressing in any airtight tub, although one for storing liquids is obviously better.
I like to store my small batch salad dressing in either one of those old-fashioned and cute, mini school milk bottles with lids (which are great for milkshakes and smoothies too, especially in kids' lunch boxes) or in these gingham-lidded jam jars.
Of course, you can save used jam jars to use, once you've finished your jam, if you can wait that long!
Jam jars and mini milk bottles are perfect as you can see exactly how much you have left and give them a good shake to emulsify them without fear of splattering yourself or your kitchen.
For more jam jar salad dressing inspiration check out 20 Vegan Jam Jar Salad Dressings.
⭐ Shake, shake, shake
♫ Shake, shake, shake! Shake your
booty salad dressing ....... ♫
Always, and I mean always, give your salad dressing a good shake before serving.
As it lies and settles it will separate.
Give it a good shake to mix it and emulsify it for the best results before serving it.
⏲️ How long can you keep homemade salad dressing in the fridge?
A freshly made salad dressing will last up to 2 weeks in the fridge.
Just remember to give it a good shake before serving.
I'm ramming that point home, aren't I? OK, I will stop now, I promise!
🌡️ Can you freeze it?
Yes, you can freeze salad dressing.
But as this is a quick small batch dressing that takes seconds to make, there is no point.
Just make it as and when you need it.
📋 What you need to make balsamic mustard salad dressing
Here are the simple ingredients you need to make this quick balsamic dressing.
- Olive oil
- Balsamic vinegar
- Black pepper
You probably have all that in your store cupboard or larder right now.
You do, don't you?
I thought so!
🥄 Which type of mustard
You can vary the mustard you add to this dressing.
My go-to is wholegrain mustard.
Although, I do make it with Dijon mustard occasionally.
Did you know Dijon is usually suitable for vegans too?
But do check the label, just in case.
🍶 Mild or extra virgin olive oil?
Most of the time when making a dressing I would say use a mild olive oil as a good quality extra virgin olive oil can overpower the other flavours.
However, this dressing has quite gutsy flavours, so you could use it.
To be honest, I tend to just use my everyday mild olive oil I use for cooking.
If it's for dipping or just a drizzle of olive oil on its own, I use extra virgin olive oil.
And I always use extra virgin for Pa Amb Tomaquet (Spanish/Catalan tapas).
💭 Did you know you should always keep olive oil in the dark?
Light degrades the flavour and quality of olive oil.
I keep my mild everyday olive oil in a tall ceramic wine cooler on my kitchen counter so it's handy to grab when I need it.
It keeps the sun off it.
My good quality extra virgin olive oil, is kept in a cool cupboard.
Also look for a good quality extra olive oil in a tin or dark-coloured bottle, which I learned was better for keeping olive oil in tip-top condition.
I found out quite a lot about olives and olive oil after a trip to an olive grove in France, which you can read about and browse the photos in this olive spaghetti recipe post.
I treat myself and order it online occasionally.
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👩🏻🍳 Related recipes
Looking for more vegan salad dressings? Try these:
👩🏻🍳 What to drizzle salad dressing on
These are my favorite salads to dress with homemade dressing:
⏲️ How to make vegan balsamic dressing
These step-by-step photos will show you how to make these easy plant-based balsamic dressing.
Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info)
- In a clean jam jar (or your container of choice), add the olive oil (full ingredient list in recipe card below).
- Next add the balsamic vinegar and mustard.
- Season with salt and pepper.
- Put the lid on and give it a good shake to mix it well and emulsify the dressing.
- Taste to check the seasoning.
- Serve and enjoy!
Simple Mustard Balsamic Dressing (small batch)
- 7 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons mustard
- 1 pinch salt and black pepper
- Add all the ingredients to a clean jam jar (or other tight lidded container) and shake well to combine and emulsify.
- Taste to check the seasoning and if you like the consistency.
- If you prefer a thinner dressing, you could add extra olive oil or even water and shake well again.
- Serve and enjoy!
- You can use mild or extra virgin olive oil.
- Wholegrain or Dijon mustard work well in this dressing.
- Thin with water and shake well.
- Each serving is about 2 tablespoons, but you can use less.
- This salad dressing will last up to 2 weeks in the fridge. Just remember to give it a good shake before serving.
- You can freeze salad dressing. But as this is a quick small batch dressing that takes seconds to make, there is no point. Just make it as and when you need it.