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.

almost empty mustard 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….).

almost empty mustard jar

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!

Happy Wednesday!


  1. Drew on May 8, 2013 at 1:19 pm

    That’s a fantastic tip, Sheri. Thanks!

    • sherisilver on May 8, 2013 at 1:21 pm

      Why Drew I can’t believe you didn’t already have this one covered! 😉

      • Drew on May 8, 2013 at 1:26 pm

        To be honest, I love mustard so much that I rarely have enough left over for a vinaigrette. But since you got me making my own dressings now, I’m going to have to save the last teaspoon or so.

        Incidentally, I just recently made my own mustard. It was so easy I’m pretty sure I’ll do it again when this batch runs out. Have you ever tried it or been interested?

        • sherisilver on May 8, 2013 at 7:56 pm

          I have not, and now that I know you have, game on! Can you send me the link? 🙂

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