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

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© 2007-2009 Kathy Lewinski


PG said...

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

Stacey Snacks said...

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

Deborah said...

This sounds very versatile - good on everything!

Sharon said...

I cannot wait to use this on some grilled shrimp.

Beth (jamandcream) said...

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

grace said...

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. :)

eatingclubvancouver_js said...

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

Peter M said...

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.

Alicia Foodycat said...

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

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
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