Well, almost empty.
I actually thought I had shared this with you already – oops!
This is a good one – and so easy.
If you use jarred mustard, here’s a great tip for getting every last drop out of that little jar.
When there’s about one to two teaspoons of mustard left in the jar (you’ll just have to eyeball it here, but don’t worry – this is not baking so you don’t have to be precise!), add the following ingredients:
1 T. white wine vinegar (or balsamic, or apple cider)
1/2 t. minced shallot (or garlic) – optional
1/4 c. olive oil
Salt and pepper
Cap the jar, give it a good shake and, voila! – vinaigrette! If you have closer to a tablespoon (or more) of mustard, simply double up the ingredients.
I actually keep a few clean, empty jars on hand to use when I have to bring a salad somewhere. It makes for a cute presentation and you can leave the jar behind (they’re also great for storing ginger….).
Do you love it?
I’m also around today on the fabulous Mom Gone Style. Mother’s Day is this month, and Sarah and Maria asked me to write about motherhood, fashion and my own mom’s style influence. Take a look – I love these ladies!