Cipollini Maple Mustard Dressing

When I’m running low on mustard, I like to add salad dressing ingredients directly into the almost-empty mustard container to make sure I get good use out of every last drop. Cipollini onions are in season here in Boulder, so I picked some up at the market and have been adding them to everything lately.

For this dressing- Chop one cipollini onion and sauté in a few tablespoons of olive oil until fragrant and golden brown. When cool, transfer to a food processor and blend until it thick and kind of pasty. Add this to your almost-empty mustard container (honey mustard, german mustard, etc). Then add some maple syrup, some cider vinegar, a dash of soy sauce, and some hot sauce (I used Sambal Olek, available in Asian food stores). Shake well and enjoy. Store in the fridge and use within a week or two.

It is going to be up to you how much of each ingredient you add because it all depends on how much mustard is left in the container. In general, there will be more olive oil than mustard, more mustard than maple syrup, more syrup, than vinegar, etc. You see where I’m going with this, I’m sure.