Find THAT in the Store

Not Mustard 2 (500 x 332)

In Florida a few weeks ago 80P and I ate dinner at my aunt and uncle’s place. It was a classic simple dinner of grilled salmon (coated with a spicy rub), grilled summer squash, couscous and a large green salad served with a few options of bottled store-bought dressing.

80 later commented how he would “eat a salad every night if we had some creamy dressings in the fridge.”

I gave him a skeptical look and he immediately mocked my go-to dressing: extra virgin olive oil, lemon juice, salt and pepper. “That’s not a dressing. It’s oil,” he inserted before I was able to defend my healthy and less expensive alternative to buttermilk ranch.

I wouldn’t let him just go out and buy dressing though. I first had to prove I could make what he wanted, if I wanted to.

Not Mustard 1 (332 x 500)

Seedy Mayo Mustard Dressing

In a bottle of almost-finished grainy dijon mustard, add in: mayo, red wine vinegar, olive oil, caraway seeds, mustard seeds, soy sauce, coarse sea salt, black pepper, garlic salt and garlic powder. Shake vigorously.

You may also like

Sponsored Content


  • alissa February 3, 2010  

    A wonderful and sensible idea – good on the budget and great in flavor! Super – Love it!

  • Pingback: The Answer’s in the Oil | Endless Simmer February 3, 2010  
  • Summer February 3, 2010  

    I love creamy dressings, to the point that when I was pregnant the only thing I had a weird pregnancy craving for was salads with ranch dressing. But I’m also hugely dairy intolerant, which means that all store-bought creamy dressings are out of the question. It’s not a problem, though, because it’s so easy to whip up a dressing. I usually blend the dressing in the bottom of the salad bowl, then dump the lettuce and stuff right on top and toss to combine.

    My go-to dressing is a mock Caesar dressing made of fresh garlic (I mince it, then put some kosher salt on the pile of minced garlic and smoosh it with the side of my knife), mayo, anchovy paste, lemon juice, salt and pepper.

  • erica February 3, 2010  

    i love to throw leftover peanut or tahini sauce on a salad. soft tofu makes a great dairy substitute also for dressings. now please excuse my girlish hearts directed toward salad dressing: <3 <3 <3

  • erica February 3, 2010  

    wait… Soda Stream is now an Endless Simmer sponsor?? rad

  • Rooms February 7, 2010  

    Mustard is an emulsifier, so when you put it in a dressing of oil and vinegar, you end up with creaminess. Love it!!

Leave a comment