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.
The Best Mustard Vinaigrette Hack!
Add oil, vinegar, and seasonings to an almost empty mustard container and make a vinaigrette!
Servings: 8 (2 tablespoons per serving, 1 cup total)
Ingredients
- 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
Instructions
- 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 and use as needed.
Notes
Flavor and consistency will vary depending on how much mustard is left in your container.
Nutrition
Calories: 90kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 88mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg
Other Notes
Would you know the serving size and calories to this recipe
This sounds so good! Is it meant to be used with plain yellow mustard or Dijon? Thanks!
Dijon would be best !
thanks for this tip! i hate wasting precious mustard – it’s my favorite condiment. :) this is great because i make mustard dressings a lot and this saves me from dirtying more dishes than necessary, too.
For years I have been trying to salvage the last bits of mustard from the jar by creating a vinaigrette, some might call me cheap, others frugal. But I just used this recipe and loved it. Made it a bit sweeter, 1 T of honey, (then I don’t have to re-pour the honey each time either). But appreciate having a steady recipe I can count on rather than my roller coaster creative moments. THANKS. p.s. Can’t wait to try to No-churn ice cream!
So happy to hear it, Leah!
This really begs the question of why I’m not making some kind of vinaigrette with all of my condiment containers!
What a great idea! I will definitely try this when I get to the end of my mustard bottle.
You are such a genius. Seriously. I’m pretty sure I have a bottle of almost empty mustard in my fridge right now just waiting for this. Love!
I love this hack so much!!
This looks amazing!
I love you so much for this! We go through so much mustard AND so much bottled vinaigrette. I can’t even wait to try it.
oh my gawd, I love this. . I am a mustard freak! I have like, and I kid you not, like 8 different kinds of mustards right now .. I love this! what a fab idea!
This is so interesting! What a great hack! I’ll have to try this sometime with my empty Dijon containers.
It’s funny that you mentioned loving mustard because our family also goes crazy over Dijon. I put it in just about everything! Thanks for posting this!
This is perfect! One of the best hacks I’ve ever seen.
Thank you so much, Melissa! *mwah* <3 I've been doing this for years…don't know why it took me this long to share it.
Would you be able to give me a good estimate of how much mustard that would be??????
And what type of mustard you love to use the most for this recipe?
Hi Coleene – I would say about 2-3 teaspoons and I usually use spicy brown or dijon. Taste and adjust to your liking. Enjoy!
Such a great idea for that little leftover mustard! It’s such a pretty color, too :)