Make use of those last few teaspoons in the mustard container!
We love mustard over here. Yellow, Dijon, golden, spicy brown…you name it, I use it.
But with most store-bought brands, you’re always left with a few teaspoons clinging to the bottom or sides, impossible to get out.
Rather than just waste it, I make my own vinaigrette right there in the container. It tastes great, uses up the last bit of mustard that usually gets thrown away, and you immediately have a built-in vessel to store it in.
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- few grinds of black pepper
- 1/2 teaspoon dried Italian herbs
- 3 teaspoons honey
- remaining teaspoons of Dijon mustard left in a 12 ounce container
Add all ingredients to the mustard container, close lid, shake for a few minutes until smooth and thickened. Taste and adjust seasoning, if necessary. Store back in the refrigerator.
Flavor and consistency will vary depending on how much mustard is left in your container.