Mustard Free Tangy Herb Vinaigrette
Most store-bought vinaigrettes sneak in mustard — either as a flavor booster or as an emulsifier to hold the dressing together — which makes finding a safe option genuinely frustrating. This recipe solves that problem beautifully by leaning on a slow, steady pour of olive oil and constant whisking to build that same creamy, cohesive texture without a drop of mustard anywhere in the bowl. The result is bright and tangy from apple cider vinegar and fresh lemon juice, with a warm, earthy depth from turmeric and ginger that makes it feel far more interesting than your average salad dressing. A touch of honey rounds out the acidity just enough to keep things balanced rather than sharp. Fresh garlic brings a little punch, and the optional parsley adds a pop of color and herby freshness if you want it. It comes together in minutes and stores easily in a jar, so you can shake it up and drizzle it over greens, roasted vegetables, or grain bowls all week long.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, combine the apple cider vinegar, lemon juice, grated garlic, honey, turmeric, ginger, and sea salt. Whisk together until the honey is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon lightly and not separate immediately when you stop whisking.
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