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.
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
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
9 comments:
Hmmm...another way to eat shrimp and salmon. Sounds good!
Kat,
I make a version of this mustard dressing and use it on most salads.
It's a winner!
This sounds very versatile - good on everything!
I cannot wait to use this on some grilled shrimp.
A great one to have up your sleeve- perfect for so many things
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. :)
I have some chicken that can use this mustard vinaigrette. Thanks!
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.
I've got to get some salmon! That looks just wonderful. I like those strong, sharp flavours.
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