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Winter vinaigrette with apple cider vinegar and coarse-grained mustard
Winter vinaigrette with apple cider vinegar and coarse-grained mustard
A vinaigrette with apple cider vinegar and coarse-grained mustard adds warmth, depth and character - perfect for winter vegetables and dishes with a little fat. It has a natural sweetness and mild acidity that binds the flavors together without dominating.
Use it as a regular part of the kitchen during the cold months - for cabbage, root vegetables or meat where you want to add freshness and balance. Feel free to make a larger batch so you have it ready in the fridge all week.
Time: 10 minutes | Difficulty: Very easy | Yield: Approx. 2.5 dl.
Ingredients
For the vinaigrette:
- 150 ml. CARDENAU ORGANIC extra virgin olive oil
- 50 ml. CARDENAU ORGANIC Apple Cider Vinegar
- 2 teaspoons CARDENAU coarse grain mustard
- 1 teaspoon honey or maple syrup (can be omitted)
- 1 small clove garlic, finely grated (optional)
- Sea salt and freshly ground pepper
How to do it
Step 1
Whisk together the mustard, honey, salt and pepper in a bowl. This will form the base flavor of your vinaigrette.
Step 2
Add the apple cider vinegar and whisk until the salt is dissolved and the flavor is uniform.
Step 3
Pour the olive oil in a thin stream while whisking constantly. This creates a rich, slightly creamy emulsion.
Step 4
Taste - apple cider vinegar has a natural sweetness, so the balance between acidity and fattiness depends on your dish. For more freshness, you can add a few drops of Champagne-Ardenne vinegar to tighten up the flavor.
Storage
Store the vinaigrette in a clean jar with a lid. It will stay fresh for up to a week in the refrigerator. Shake it shortly before using so the oil and vinegar come together again. It will only get better after a few days, when the flavor has settled.
Good advice from the kitchen
The combination of apple and mustard
Apple cider vinegar provides a rounded acidity with fruitiness that plays perfectly with the coarse-grained mustard. Together they create a dressing that can both support hearty dishes and lift greens.
Variations
- Add some freshly grated ginger or finely chopped shallot for extra heat.
- Try a bit of fresh tarragon or rosemary for winter greens
- If you want more edge, you can replace some of the oil with nut oil.
Perfect for
The coarse texture and mild sweetness make this vinaigrette ideal for winter cooking. Try it as:
- Warm dressing for oven-baked cabbage, savoy cabbage or Brussels sprouts
- Marinade for chicken, pork or baked root vegetables
- Flavoring in a salad with lentils, apples and walnuts
- Over crispy potatoes or a warm leek salad with bacon
At CARDENAU we use apple cider vinegar for freshness and coarse-grained mustard for structure and warmth. A combination that provides balance to winter cuisine - simple but full of flavor.
Because taste starts with what you choose.
