Mustard Vinaigrette on counter in white dish


This is always on rotation in my house; I make it at least 5x a week. Store it in the refrigerator up to a week. Remove 30 minutes prior to using if you notice your olive/avocado oil has hardened.


¼ cup olive oil (sub avocado oil)
1 Tbsp red wine vinegar
1 garlic clove, minced
1 tsp dijon mustard
JF Spicy Salt, to taste (sub JF Universal Salt)
Fresh cracked black pepper, to taste


Step 1: In a small bow add the olive oil, red wine vinegar, garlic, and dijon; whisk to combine.

Step 2: Season with JF Spicy Salt or JF Universal Salt and fresh cracked black pepper.

Step 3: Enjoy over everything!

By clicking "Accept" or continuing to browse our website, you acknowledge and consent to our privacy policy, which outlines how we handle, store, and protect your information.