This dill mustard salad dressing takes 5-minutes and pairs with a multitude of dishes. This dressing is light, vibrant, and packed with flavors of fresh chopped dill and mustard. Use on hearty winter salads, fresh spring-summer seafood, and fall roasted vegetables.
A few years ago, I made my first attempt at going vegan. What I meant by that at the time was at least one meal each day had to be vegan. This phase was around the time I started experimenting with cooking. I never appreciated side dishes enough because I was always focusing on the meat. One of the first dishes I created in my vegan phase was a vegan potato salad. This dill mustard dressing is an adaptation of the dressing I paired with it. While the phase only lasted a mere few weeks, my appreciation for vegetables continued on. I continued making my own salad dressings, because there’s nothing like it!
Tips for a dill mustard salad dressing
formula to make a homemade salad dressing
The formula I like to use to make any olive oil based dressing is:
Salad Dressing = Citrus or Vinegar + Olive Oil + Mustard or Sweetener + Dried or Fresh Herbs (optional)
- TART – The tart ingredient is a necessity for providing balance to the olive oil. I use fresh citrus juice or vinegar, but both are great for salad dressings! If you’re not a fan of vinegar, swap for lemon juice!
- OLIVE OIL – I always recommend using a good quality Extra Virgin Olive Oil (EVOO) for salad dressings. I usually like to have one smaller, higher quality bottle for salad dressings. I never use EVOO for anything else!
- MUSTARD / SWEETENER – I use either a spicy mustard or whole grain dijon mustard. They’re the best for balancing out the other flavors. If I don’t use mustard, I use a sweetener like honey, agave or maple syrup. It’s a needed element of every salad dressing as it thickens the dressing.
- HERBS – Herbs can definitely elevate the flavors of a dressing. It can take a plain salad dressing to the next level!
How do i choose which vinegar to use in a salad dressing
I don’t think you can ever go WRONG in choosing any type of vinegar for a salad dressing. With so many choices, it will only make your salad dressing taste different, not bad.
The most common types of vinegars used for salad dressings are below:
- BALSAMIC. This vinegar is the thickest, sweetest, and richest. Substitute for a red wine vinegar as they are most closely the same.
- WHITE WINE. Made from white wine, this vinegar is lighter, fruitier and more delicate in flavor. White wine vinegar is an absolute kitchen staple. Use it with butter sauces, with fish and poultry, or lighter salad dressings.
- RICE WINE. Rice wine vinegar is most commonly used in Asian dishes. It’s very mild and sweet. It is the easiest and lightest vinegar to cook with. I love using rice wine vinegar with anything soy sauce or coconut amino/tamari based. Note that there is both the unseasoned (regular) and seasoned version of rice wine vinegar. I prefer the unseasoned version so I can control the seasoning myself.
- RED WINE. Slightly less sweet and rich than balsamic vinegar. Red wine vinegar is common to use in salad dressings. Red wine vinegar is a great kitchen staple to use in a plethora of recipes. Red wine vinegar pairs best with red meats and heavier dressings. An easy solution is to think of the items you’d pair red wine with. Substitute for balsamic vinegar as they are similar.
- CHAMPAGNE. Light and bubbly like champagne, this is a great choice for lighter dressings.
- APPLE CIDER. Apple cider vinegar is like hard apple cider. It is a bit fruitier (hello apples!) than the other vinegars and is a great vinegar to use all around. I find it to have a lighter flavor.
- FLAVORED. Vinegars are also infused with fruits. Examples include champagne pear vinegar or mango white wine vinegar. These are fun to use in salad dressings, but make sure to limit whatever else you add in. For example, don’t use a flavored vinegars in a dressing that already has strong flavors.
How to store a homemade dill mustard salad dressing
The best way to store homemade salad dressing is in an airtight container in the fridge. Depending on how cold your fridge is, the oil may harden, but that’s okay. Take your salad dressing out of the fridge a little before you need it so that it comes to room temperature.
What Can I use a dill mustard salad dressing on?
Healthier Brussels Sprouts Potato Salad – The healthier take on a no-mayo potato-salad. This salad includes pan-roasted Brussels sprouts, diced potatoes, and dill and mustard salad dressing. It’s an easy 30-minute side dish crowd-pleaser.
Other easy ways to use this salad dressing include:
- On top of an avocado toast with smoked salmon
- With leafy greens to freshen any kind of salad
- As a sauce for pan-seared or baked salmon
- For a pasta salad
- Drizzled over any preparation of fish or chicken