Mustard Vinegar Sauce

Introduction

This mustard vinegar sauce takes 5 minutes and combines sugar, French vinegar, olive oil, and mustard into a sharp, salty dressing with enough body to coat greens or roasted vegetables. You can also use it as a quick marinade or keep a bottle in the fridge for small batches through the week.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 8

Ingredients

• 1 tbsp sugar
• 2 tbsp French vinegar
• 3 tbsp olive oil
• 1 tbsp mustard
• 1 tbsp salt
• 1 tbsp pepper

Instructions

1. Mix together the sugar, vinegar, olive oil, mustard, salt, and pepper.
2. Serve or store in a bottle.

Variations

• Swap the mustard for Dijon mustard if you want a smoother sauce with a sharper finish.
• Reduce the 1 tbsp salt to 1 to 2 teaspoons for a less aggressive dressing, especially if you plan to use it on delicate salad greens.
• Increase the 1 tbsp sugar to 1 1/2 tablespoons if you want a rounder, slightly sweeter balance against the vinegar.
• Replace the 3 tbsp olive oil with a neutral oil for a cleaner, less fruity flavor that puts the vinegar forward.
• Shake the sauce in a bottle instead of stirring in a bowl; it emulsifies faster and is ready to store immediately.

Tips for Success

• Mix until the olive oil is fully dispersed and you no longer see separate oily streaks on top.
• Use a bottle or jar with extra space so you can shake the sauce again before serving if it separates.
• Measure the salt and pepper level, not heaped, since this is a small batch and small overages change the balance quickly.
• Let the sauce sit for 5 minutes after mixing so the sugar and salt dissolve more completely.

Storage and Reheating

Store the sauce in a tightly sealed bottle or jar in the fridge for up to 1 week. Shake well before each use, since separation is normal.

FAQ

Can you use this as a salad dressing?

Yes. It works best on sturdy greens, bean salads, potato salads, or roasted vegetables because the salt and acidity are strong.

Why did the sauce separate after sitting?

Oil and vinegar separate naturally over time. Shake the bottle or whisk again right before serving.

Can you use a different vinegar?

Yes. A milder vinegar gives you a softer, less sharp sauce, while a stronger vinegar makes the dressing more pronounced.

Can you cut back the pepper?

Yes. Reducing the 1 tbsp pepper gives you a cleaner mustard-vinegar flavor and a less aggressive finish.