Buzz
A classic vinaigrette consists of oil and water-based components, which, as we recall from basic chemistry, don't naturally mix well. To make them blend smoothly, you need an emulsifier.
An emulsifier is essentially a substance that helps oil and water mix without separating. Mustard, known for its flavor, also serves as an excellent emulsifying agent thanks to the mucilage found in the mustard seed’s outer layer. However, the amount of mucilage varies among different mustards, meaning not all mustards are suitable for making a vinaigrette.
For better emulsions, try these mustards:
Maille Dijon Mustard Originale
Beaver Stone Ground Mustard
Inglehoffer Stone Ground Mustard
Typically, a classic yellow mustard lacks much mucilage. In a comparison by Cook’s Illustrated involving dry, yellow, Dijon, and coarse-ground mustards in a vinaigrette, they discovered that the dressings made with Dijon and coarse-ground mustard—those with the highest mucilage content—provided the best emulsification. The Dijon dressing held together for hours, while the stone-ground version stayed emulsified for an entire week. So, while 'mucilage' is a bit of a tongue-twister, there's no denying its effectiveness as an emulsifier.
Wondering how to identify this in the store? Look for whole-grain varieties. (Dijon is a finely ground whole-grain mustard.) To prepare a dressing, add your mustard along with all other vinaigrette ingredients into a jar, and give it a good shake. (No need for specialized “emulsifying bottles”—they’re unnecessary.) Your dressing will come together nicely, stay emulsified longer, and, in my opinion, taste far better than one made with simple yellow mustard.
