For food safety reasons, you should store homemade vinaigrette<\/a> in the refrigerator in an airtight container for up to 3 days. In that cold environment, expect the ingredients to separate and solidify, but once out of the fridge, it will only take about 30 minutes to liquify. Then, give it a good shake or whisk, and it will be ready to pour.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What can I do with honey mustard vinaigrette?",
"acceptedAnswer": {
"@type": "Answer",
"text": " In addition to dressing salads and bitter greens and dipping freshly cut veggies, honey mustard vinaigrette can make a salmon salad shine. You can also use it as a marinade for beef, chicken<\/a> and pork. You can add it to a stir-fry or drizzle it over slabs of grilled cabbage or lettuce, or over roasted potatoes. Add some to a shaved steak sandwich on baguette, over a grain and veggie bowl or sliced hard-boiled eggs.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What's the difference between Dijon mustard vs. yellow mustard?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Brown or black mustard seeds are used to make a grainy Dijon with a tangy sharpness, whereas powdered yellow mustard seeds are used to create a mild yellow mustard. Dijon may also include white wine, while yellow mustard has an addition of turmeric and vinegar. In most recipes, you can substitute yellow mustard for Dijon, but not for vinaigrettes like this one, which you want the ingredients to incorporate. Yellow mustard can't emulsify as well as Dijon, and that's due to the seeds. <\/p>"
}
}
]
} ] }
]