Wholegrain mustard dressing: 1 Dressing, 6 Ways

Over the past few weeks, we’ve been dressing up our meals with some unbelievably tasty homemade dressings. We’ve indulged in nutty vinaigrettes, creamy all-purpose recipes and sweet chilli dressings, as well as some great recipes from Aspall’s friends and followers. But we’re not done yet! Now we’re bringing in the hot, earthy flavour of wholegrain mustard for a super satisfying dressing that provides the perfect finish for potato salads and meaty dishes as well as side dishes and lettuce.

If you missed any of our past recipes, take a look through our past blogs for ideas for using them throughout the week. You’ll see we’re all about minimum effort for maximum reward here at Aspall Vinegar – all of the dressings we’ve shared to help you #dressupforsummer are ultra-flexible and can be used for a wide range of meals.

If you’re not yet following us on Instagram, Facebook or Twitter, head over to your social channel of choice to follow @AspallVinegar, where you will find even more ideas. We’d love to see some pics of your dressed up plates too! Tag us in your photos and use the hashtag #dressupforsummer.

Dressing #4: Wholegrain mustard dressing

Wholegrain mustard dressing

For nights when you need something substantial and good for the soul, this is the dressing to turn to. Every gorgeously glossy drizzle combines the oomph of mustard, the tang of our cyder vinegar and the sweetness of honey (or maple syrup if you’d like to make it vegan). Mixed up in just 5 minutes, a jar of this dressing can be stored in the fridge for up to a month ready to dress up meals any day of the week.

Get the full recipe >

Monday: Enjoy a beautiful #MeatlessMonday with a roasted root vegetable salad. Peel and chop carrots, beetroot and parsnips into similar sized chunks, toss them with a little olive oil, then season with salt and pepper. Add some rosemary sprigs and whole cloves of garlic to the roasting tray as well as a light drizzle of honey then roast in a hot oven for 20-25 minutes. Toss the roasted veggies generously with your wholegrain mustard dressing while still hot and serve with quinoa or other grains.

Roasted root vegetable salad

Tuesday: Tuck into a tasty summer potato salad with peas, spring onions and shaved radish. Delicious warm or cold, this dish can be packed up for a picnic on sunny summer evenings.

Summer Potato salad

Wednesday: Conquer hump day by using your dressing for a quick celeriac remoulade. Combine grated celeriac with a spoonful of mayonnaise or thick yogurt and a few spoonfuls of the dressing. Mix well then serve with some sliced Suffolk ham and a crispy fried egg.

Celeriac remoulade

Thursday: Use your dressing to finish a flavourful beetroot & feta salad with rosemary, honey & chilli caramelised walnuts.

Beetroot and feta salad

Friday: Pair your dressing with the rich, smoky and salt flavour of smoked mackerel in a smoked mackerel Caesar salad. Toss robust leaves, such as chicory or frisée lettuce, with sourdough and olive oil croutons, flaked smoked mackerel, thinly sliced red onion, and a few tablespoons of wholegrain mustard dressing. Top each bowl of salad with a soft-boiled egg and some finely chopped chives.

smoked mackerel Caesar salad.

The weekend: Mix the dressing through lentils and add some to vegetables and pork chops before and during roasting for a summer Sunday supper of roasted pork chops, apples and sage with wholegrain mustard lentils.

Roasted pork chops, apples and sage with wholegrain mustard lentils

Have fun experimenting with this one and don’t forget to keep tagging @AspallVinegar and #dressupforsummer in your photos on social media!