This dressing is super easy and only takes a couple minutes to whip up.
I make a triple batch in a large mouth quart jar and keep it in the pantry so we always have it on hand. It stays good for about 5-6 days in the pantry and a few weeks in the fridge. It gets too thick in the fridge and I'm impatient and don't like to wait for it to come down to room temp so I only make what I know we will eat in about 5 days time so I can keep in the pantry. If it separates just give it a good shake and you're good to go, but mine rarely separates.
Feel free to change up the mustard, seasoning or the vinegar for different flavors!
The mustard you use can make a big difference in the flavor or this dressing, so play around with it! I personally don't like a really strong, tangy stone ground mustard in this, I prefer a more mellow one or sometimes do dijon mustard instead!
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