Tuesday, June 30, 2009

All-Purpose Mustard Vinaigrette

Recently, Matt adapted an Emeril Lagasse recipe for Mustard Vinaigrette to use as a sauce for some grilled shrimp & we both just fell in love with it. He added whole grain mustard to the original recipe which really bumps the flavor up & adds to the look as well. The mixture forms a thick & creamy emulsion which sticks to your food. And the flavor, it is just wonderful. I was worried it would overpower more delicate flavors like that of shrimp but that wasn't a problem at all. It just seems to take a simple quickly grilled meal & make it seem like something really special.
Grilled Shrimp with Mustard Vinegarette
We served the vinaigrette over some grilled shrimp & asparagus. The shrimp was brined in salt, water & red pepper flakes for about one hour before grilling.
Pan-fried salmon with mustard vinaigrette
Next we served it over some pan fried salmon & more asparagus. Now I'd like to try it on chicken & rice or perhaps some potatoes. Of course, it would be wonderful just on a green salad too.

All-Purpose Mustard Vinaigrette
(adapted from Emeril Lagasse)

1 T Dijon mustard
1 T whole grain mustard
2 shallots, minced
2 t white wine or champagne vinegar
3 T neutral flavored oil
1 T extra virgin olive oil
salt to taste

Whisk all the ingredients together to form an emulsion.

Makes a little less than 1/2 cup

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski
at

9 comments:

  1. PGJune 30, 2009 at 6:09 PM

    Hmmm...another way to eat shrimp and salmon. Sounds good!

    ReplyDelete
  2. Stacey SnacksJune 30, 2009 at 8:08 PM

    Kat,
    I make a version of this mustard dressing and use it on most salads.
    It's a winner!

    ReplyDelete
  3. DeborahJune 30, 2009 at 10:03 PM

    This sounds very versatile - good on everything!

    ReplyDelete
  4. SharonJune 30, 2009 at 11:39 PM

    I cannot wait to use this on some grilled shrimp.

    ReplyDelete
  5. Beth (jamandcream)July 1, 2009 at 4:56 AM

    A great one to have up your sleeve- perfect for so many things

    ReplyDelete
  6. graceJuly 1, 2009 at 7:02 AM

    i definitely appreciate when a sauce or condiment has multiple uses. i also definitely appreciate anything making use of whole grain mustard--that's some glorious stuff. :)

    ReplyDelete
  7. eatingclubvancouver_jsJuly 2, 2009 at 1:11 AM

    I have some chicken that can use this mustard vinaigrette. Thanks!

    ReplyDelete
  8. Peter MJuly 6, 2009 at 8:53 AM

    Kat, mustard usually creeps into dressings or marinades for me. It's one of my favourite and most useful condiments. This sound like a delight for both the salmon and the shrimp.

    ReplyDelete
  9. Alicia FoodycatJuly 6, 2009 at 1:33 PM

    I've got to get some salmon! That looks just wonderful. I like those strong, sharp flavours.

    ReplyDelete

Thanks for your comments! Matt & I love to read them but if you link to online drugs or real estate or such in anyway we will delete you. Due to the amount of spam we are now moderating all comments.