The Mustard Oil Vinaigrette

Preparation info

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

If mustard oil isn’t available, make the dressing with a combination of a strong, virgin olive oil mixed with light olive oil and stir about ½ teaspoon dried mustard, wasabi or preserved horseradish to taste into the vinaigrette.


  • 2 shallots or 2 tablespoons pickled red onion rings, finely diced
  • 2 tablespoons finely chopped dill
  • tablespoons Champagne vinegar or white wine vinegar seasoned with dill
  • salt
  • ¼ cup mustard oil


Combine all the ingredients except the oil and stir to dissolve the salt. Then whisk in the mustard oil. Taste and adjust the seasonings if necessary.