Rapeseed oil & English mustard dressing


Preparation info

  • Difficulty


  • Makes

    325 ml

Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Our signature dressing includes British cold-pressed rapeseed oil, which gives it a vivid yellow colour. With the combination of Dijon and English mustards we find that it’s punchy enough to stand up to strong flavours and perks up milder ingredients, such as lentils and pearl barley.


  • ½ tsp salt
  • ½ tbsp Dijon mustard
  • 1 tsp English mustard powder
  • 75 ml white wine vinegar
  • 150 ml sunflower oil
  • 100 ml cold-pressed rapeseed oil


Combine the salt and mustards in a bowl. Add the vinegar and slowly trickle in the oils, whisking until emulsified. Alternatively, put all the ingredients in a screw-top jar and shake thoroughly rather than whisk.