^^vitamix

Anonymous wrote:I just whirl it in my magic bullet, no emulsifier needed.

This. I use my vitamin a d if I'm not careful it turns into mayo in no time.

I also like using sherry vinegar. Makes a lovely flavor.

I always leave the mustard out. Just whisk vinegar and oil together.

No need for mustard for an excellent vinaigrette:

1 clove garlic, minced
1/3 cup white wine (or red wine) vinegar
2/3 cup olive oil
1/4 tsp dried majoram
2 tsp kosher salt (or 1 tsp regular salt)

Shake (or stir vigorously) and enjoy!

http://benandbirdy.blogspot.com/2012/04/perfect-vinaigrette-healthy-lunch-bowl.html

I can't stand mustard either, but don't notice a smidge of Dijon when added to dressing. I've also used honey, depending on the dresssing .

Olive oil emulsifies very well on its own, but a small bit of pureed avocado could also do the trick and not add flavor.

horseradish, wasabi powder, hard/dry egg yolk, mayo, a little potato starch.

I just whirl it in my magic bullet, no emulsifier needed.

Mayo works very well. Crushed garlic also works.

I don't like mustard either but you only need about a teaspoon and I promise you will never taste it in there. Egg yolk is also an emulsifier but then you have to deal with raw egg. You can also try a little mayonnaise which already has emulsified eggs in it.

I like mine a little sweet so I use honey.

Egg.

I do the same: just mix oil, vinegar, seasons and whisk really well to emulsify. I sometimes use a milk frother.

If I don't want to use mustard in my vinaigrette, I just mix the oil, vinegar, salt, and pepper in a lidded jar. I shake super vigorously. This emulsifies it for long enough to get it onto the salad.

A tiny dab of mayo works, too.

For some reason, I really strongly dislike all mustard (other than standard yellow mustard), particularly dijon. I know, some might consider it a character flaw, but I have yet to overcome this lifelong dislike, despite many attempts.

I obviously avoid recipes that contain mustard, but the substitution I struggle with the most is mustard in salad dressings, particularly vinaigrettes. Can anyone suggest a different emulsifier that doesn't completely alter the flavor of a basic, say, balsamic vinaigrette.